Chermoula coconut pulses with baby tomatoes

Chermoula coconut pulses with baby tomatoes

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  • 4
  • Easy
  • Pescatarian


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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