Step 1

For the aubergine: heat a large non-stick pan with olive oil and fry off the spring onion and garlic with some salt for 1-2 minutes. Now add the aubergine and continue to fry for 5-10 minutes, until softening, before adding the tomatoes.

Step 2

Meanwhile make the sauce: add all of the ingredients to a small blender and process until creamy, seasoning to taste.

Step 3

Into the aubergine pan: add the beans and their juices and all of the creamy harissa sauce. Stir well and bring to a gentle bubble and cook with a lid on for 10 minutes, adding a splash of water, if needed.

Step 4

To serve: ladle into bowls and top with some yoghurt, harissa paste and fresh herbs and mop up with bread/toast or some wholegrains like quinoa or buckwheat.

Step 5

To store: allow to cool fully and keep in a sealed container in the fridge for 2-3 days or in the freezer for 1 month. Allow to defrost before warming back up.