Harissa Spiced Tomato One-Pot
Batch cook this one pot spicy dish that can easily be prepped to enjoy throughout the week.
prep time 20 mins total time 40-45 mins serves 4-6
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.
ingredients
10 cherry tomatoes
Olive oil
Balsamic vinegar
1 medium onion
3 garlic cloves
500g mixed mushrooms
Zest of 1 lemon
400g can of chick peas rinsed (can substitute for bean of your choice)
1 jar of sun dried tomatoes
1 tbsp harissa paste
400ml passata (chopped tomatoes can be substituted)
1 tbsp of tomato paste
200g fresh baby spinach (can substitute frozen)
Salt and pepper
serve with
Quinoa
method
1. Preheat oven to 180°C/350°F/gas mark 4
2. 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.
3. 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.
4. Chop and add the mushrooms and lemon zest to the pan; sauté until soft and water has evaporated.
5. 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.
6. Serve on top of quinoa (or your choice of grains) with my herby tahini sauce.
YOUTUBE 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!
