Creamy black bean, harissa and almond butter stew

Creamy black bean, harissa and almond butter stew

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Plant-Based Vegan recipe collection
  • 30 minutes

"The best thing about batch cooking is that the flavours of the dish tend to get better the longer they marinate, so the leftovers are always a real treat, and this is certainly the case in this recipe. It’s hearty and cosy, with lovely spices from the harissa, sweetness from the coconut and maple syrup and a delicious nutty flavour from the almonds. The aubergine gives it great texture, while the beans ensure it really fills you up. It’s great on its own for a light supper, or for something a bit more substantial serve it with jasmine rice, jacket potatoes or crispy roast cauliflower." – Ella Mills


  • 1 T olive oil
  • 2 shallots, halved and finely sliced
  • 1 brinjal, finely diced into 1cm cubes
  • 4 garlic cloves, crushed
  • 1 × 400 g tin black beans, drained and rinsed
  • 3 T harissa, plus extra to serve
  • 1 × 400 ml tin of coconut milk
  • 400 ml hot vegetable stock
  • 2 heaped T smooth almond butter
  • 2 t maple syrup
  • 2 juicy limes, grated and juiced
  • sea salt and black pepper, to taste

Cooking Instructions

1. Put the olive oil into a large frying pan over a medium heat, add the shallot and aubergine and a pinch of salt and fry for 5 minutes, until soft. Add the garlic, black beans and harissa and fry for 2 minutes, until fragrant.

2. Pour in the coconut milk, stock, almond butter and maple syrup. Bring to a boil, then put the lid on the pan and turn the heat down to a simmer. Cook for 15 minutes, until the sauce has thickened.

3. Stir in the lime zest and juice and season with salt and pepper to taste. Swirl an extra tablespoon of harissa through the stew to serve (if you’d like a little extra spice).

NOTE To make crispy roast cauliflower, simply chop your cauliflower into small florets, place them on a baking tray with a tablespoon or so of olive oil and a sprinkling of salt and roast in an oven preheated to 200ºC fan for about 20–25 minutes, until golden and crispy

My girls love this recipe too, so when I’m cooking it for the family I hold off on the harissa and stir it into the adult portions once I’ve served the little ones.

c. Ella Mills. Extracted from DELICIOUSLY ELLA: HEALTHY MADE SIMPLE by Ella Mills, to be published by Yellow Kite on 4th January 2024. Photography Sophia Spring © Hodder & Stoughton 2024.

Find more vegan recipes here. 

Ella Mills Recipe by: Ella Mills
View all recipes

Eleanor Laura Davan Mills is a British food writer and businesswoman, best known for the plant-based 'Deliciously Ella' food blog and brand.

Social Media

Related Recipes