An African favourite that’s great as lunch, dinner or a hearty side.

  • Serves: 4 people
  • Prep time: 20 minutes
  • Cooking time: 25 minutes
    • Mediterranean
    • Gluten Free
    • Vegetarian

    Beans, Carrots and Chick Peas with Harissa Yoghurt

    Recipe Information

    Ingredients
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    250g Greek yoghurt

    350g large carrots

    350g green beans

    120g pack salad leaves

    1 x 400g tin chick peas

    25ml sunflower oil

    Juice x 1 lemon

    8g chopped fresh mint

    2 x cloves garlic

    1 x red pepper

    1 x red chilli

    1 x medium red onion

    2 x tsp tomato purée

    200ml water

    2 x garlic cloves

    1 x tsp paprika

    2 x tsp cumin

    50ml cider vinegar

    50ml olive oil

    Sea salt and black pepper

    Method

    Preheat the oven to 200°C/400°F/gas 6

     

    Start by making the harissa sauce:

    Cut the pepper into small chunks

    Peel and finely chop the red onion 

    Put both into a small saucepan with the sunflower oil and gently sauté for 5 mins 

    Halve the chilli and remove the seeds

    Peel and mince the garlic 

    Add the garlic and chilli to the pan, along with the tomato purée, water, vinegar, lemon juice and paprika 

    Cook for 15 mins until you have a thick sauce

    Allow to cool

     

    For the beans, carrots and chick peas:

    Peel and roughly chop the carrots

    Put them in a bowl, pour over the olive oil and ground cumin, season with salt and pepper and toss well

    Put in a roasting tray and cook for 20 mins 

    Meanwhile, top the beans and cut them in half

    Cook them in some lightly salted boiling water for a couple of mins and drain

    Drain the chick peas

    In a large bowl combine the carrots, beans, salad leaves and chick peas 

    Fold your harissa pepper sauce through the yoghurt

    Spoon this over the vegetables, scatter over the mint and serve

     

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