tomatoes Archives

Root vegetable

Baby marrow and tomato soup with mustard-and-celeriac remoulade

35 minutes

Chermoula coconut pulses with baby tomatoes

Serves 4

Difficulty Easy

Cooking Time 15 minutes

Ingredients

2 T chermoula paste
1 T olive oil
200 g black beans, canned
200 g chickpeas,canned
200 g borlotti beans, canned
1 x 400 ml can coconut milk
1 small bunch Mediterranean vine tomatoes
Baby spinach
2 T chopped mint
1 cup plain yoghurt

Method

To a saucepan over a medium heat, add chermoula paste and olive oil. Gently fry until fragrant, then add canned black beans, canned chickpeas and canned borlotti beans.

Stir in can coconut milk and leave to simmer for 15 minutes. Ladle the spiced beans into bowls and serve with charred baby Mediterranean vine tomatoes and wilted baby spinach.

Stir chopped mint into plain yoghurt and drizzle over the pulses. Serve with crusty bread or couscous.

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Chermoula coconut pulses with baby tomatoes

Chermoula coconut pulses with baby tomatoes

Ingredients

Method