Step 1

Add the cherry tomatoes to a pan with a drizzle of olive oil and a pinch of salt. Set it over a medium-high heat and cook for about 5 mins until starting to soften and burst open. Add a splash of water if they’re catching on the bottom of the pan.

Step 2

Mince the garlic and add it to the tomatoes in the pan along with the tomato paste, ¾ of the harissa and the smoked paprika.

Step 3

Add the tinned butterbeans and ½ their liquid to the pan then stir in the vegan cream cheese. Bring the mixture to a boil then turn down the heat and simmer for 5-10 mins until the beans have softened and the broth has thickened (it should be creamy).

Step 4

Meanwhile, toast the bread and finely chop the herbs.

Step 5

Ladle the beans into bowls or meal-prep boxes. Drizzle over the tahini and some remaining harissa. Finish with the chopped herbs and flaked almonds. It will keep in the fridge for 3 days.