Harissa Spiced Tomato One-Pot
Batch cook this one pot spicy dish that can easily be prepped to enjoy throughout the week. A great mid-week vegan one-pot that you can batch cook ready for the week ahead or whip up really quick for a last minute supper.
What you need to make Harissa Spiced Tomato One-Pot
- Cherry tomatoes
- Balsamic vinegar
- Onion
- Garlic
- Mushrooms
- Lemon
- Chick peas or your bean of choice
- Sun dried tomatoes
- Harissa paste
- Passata or chopped tomatoes
- Tomato paste
- Baby spinach
What to serve it with
- Quinoa
- Herby tahini dressing
How to make Harissa Spiced Tomato One-Pot
Preheat oven to 180°C/350°F/gas mark 4.
Place cherry tomatoes in a small baking dish and drizzle with oil and balsamic vinegar. Season and place in oven for 20 minutes. Remove and set to one side.
Chop the onion, add a large glug of olive oil to a large pan/pot and soften the onions for around 5 minutes. Mince and add the garlic and cook for a further minute.
Chop and add the mushrooms and lemon zest to the pan; sauté until soft and water has evaporated.
Drain and add the chickpeas. Drain, roughly chop and add the sun dried tomatoes along with harissa paste, passata, tomato paste, the roasted tomatoes and spinach. Mix and heat through. Cook for 5-10 minutes, taste and season.
Serve on top of quinoa (or your choice of grains) with my herby tahini sauce.
This is an easily adaptable recipe. Change quinoa for rice, bulgar wheat or even orzo. One day eat with couscous, and another have the leftovers with wild rice!
Leave out the chilli flakes if you don’t like a kick, or increase if you want it more spicy! Most importantly, have fun with it and enjoy your one-pot recipe!
Harissa Spiced Tomato One-Pot
Ingredients
- 10 cherry tomatoes
- olive oil
- balsamic vinegar
- 1 medium onion (chopped)
- 3 garlic cloves (minced or grated )
- 500 g mixed mushrooms (chopped )
- 1 lemon (zest of )
- 400 g can of chick peas, rinsed (can substitute for bean of your choice)
- 1 jar of sun dried tomatoes (drained )
- 1 tbsp harissa paste
- 1 tsp smoked paprika
- 400 ml passata (drained, chopped tomatoes can be substituted)
- 1 tbsp tomato paste
- 200 g fresh baby spinach (can substitute frozen)
- salt and pepper (to taste)
Serve with
- quinoa
- herby tahini dressing
Instructions
- Preheat oven to 180°C/350°F/gas mark 4
- Place cherry tomatoes in a small baking dish and drizzle with oil and balsamic vinegar. Season and place in oven for 20 minutes. Remove and set to one side.
- Add the onion to a large pan/pot, , add a large glug of olive oil and soften the onions for around 5 minutes. Add the garlic and cook for a further minute.
- Add the mushrooms and lemon zest to the pan; sauté until soft and water has evaporated.
- Add the chickpeas and the sun dried tomatoes along with harissa paste, smoked paprika,, passata, tomato paste, the roasted tomatoes and spinach. Mix and heat through. Cook for 5-10 minutes, taste and season.
- Serve on top of quinoa (or your choice of grains) with my herby tahini sauce.
Video
Notes
- This is an easily adaptable recipe. Change quinoa for rice, bulgar wheat or even orzo. One day eat with couscous, and another have the leftovers with wild rice!
- Leave out the chilli flakes if you don’t like a kick, or increase if you want it more spicy! Most importantly, have fun with it and enjoy your one-pot recipe!
Nutrition
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One comment
CH
I’m not the biggest fan of sun-dried tomatoes, so I was wondering if it is okay to leave out or is there something I can substitute it for?