Creamy Harissa Leek Aubergine and Butterbeans (Vegan High-Protein)

Step 1

Heat 1 tbsp oil in a large non-stick pan and once hot, add the leek, garlic and chilli with a pinch of salt. Soften over a high heat for 5 minutes then add the aubergine (add more oil if it’s a bit dry) and cook for 10 minutes, to soften the aubergine.

Step 2

Add in the paprika and stir well for 1 minute.

Step 3

Now pour in the harissa, beans and 60ml of their liquid, the tomatoes and yoghurt. Season with salt and pepper and allow to warm through for 5-10 minutes.

Step 4

Once hot, spoon into bowls and top with extra yoghurt, some coriander, chilli, pine nuts and your favourite bread or wholegrains.

Step 5

Enjoy straight away or allow the beans to cool down and keep in a sealed container in the fridge for 2-3 days or in the freezer for 1 month. Allow to defrost and warm back up to eat.