Kidney Bean, Carrot and Harissa Pan Fry

Matte Black Bowls
by Matte Black Bowls
1 Person
20 min

This was one of the quick lunch recipes I have been having recently when I am getting to the end of the fridge, but still want to have something quick, easy, healthy and tasty with what I can find. This recipe is for one serving, but obviously can be doubled, tripled or more very easily if you are feeding a bigger ground.


Harissa paste can be found in most supermarkets, and is a superb flavour packed little jar to keep in your fridge. It can pack a spice punch so adjust the quantity used to how much you like it.


Try to mix this up by using any kind of beans and any other kind of root vegetable.

Kidney Bean, Carrot and Harissa Pan Fry
Recipe details
  • 1  Person
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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Ingredients
  • 1 x 15oz tin of kidney beans
  • 1 medium carrot, finely chopped
  • 1 TSP Harissa Paste
  • 1 TSP Olive Oil
  • 1 TBSP Chopped Corriander
Quick Tahini Drizzle
  • 1 TBSP Tahini
  • 1 TSP Honey
  • Pinch of Salt
Instructions
Heat a non stick pan over a medium heat. Add the oil to pan, then add the carrots and harissa paste. Cook for 5 -10 minutes until beginning to soften.
Meanwhile make the tahini drizzle by mixing everything together in a small bowl, use a drop of water if it is too thick.
Then add the kidney beans to the pan and continue to cook for another 5 minutes until hot through.
Transfer the frying pan to a bowl, and top with the tahini drizzle and herbs. Serve warm.
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