Smoky Harissa Beans on Toast

Cook up this twist on an old classic: beans on toast! Homely and nourishing with a depth of flavour and using our most efficient saucepan from our Eclipse cookware range.

Serves: 2

• 400g mixed butterbeans and chickpeas, drained and rinsed
• 2 thick slices sourdough, toasted
• 250g roasted red peppers, from a jar
• 2 garlic cloves, sliced
• 40g blanched almonds, toasted
• ½ tsp smoked paprika
• 1½ tbsp rose harissa
• 1 tbsp sherry vinegar
• 50ml extra virgin olive oil
• 200g chopped tomatoes from a can
• Sea salt flakes & cracked black pepper
• Grated cheese & fresh parsley to serve, optional

1. Begin with the sauce. Heat 1 tbsp olive oil over a medium heat in a deep pan and add the garlic. Fry for 30 seconds then tip the garlic, along with the oil into a blender.
2. Add the almonds, red peppers, harissa, tomatoes, vinegar, smoked paprika and remaining olive oil, along with a good pinch of salt and pepper, and blend to a puree.
3. Add the puree back to the pan, along with the beans and chickpeas. You may need to add a splash of water.
4. Heat over a medium heat until warmed through. Taste and adjust the seasoning to your liking.
5. Spoon over the toasted sourdough, sprinkle with cheese and parsley and serve straight away.