- 2 x 400g cans chopped tomatoes
- 2 tbs tomato paste
- 2 garlic cloves, finely chopped 1 tsp harissa (see note), plus extra to serve (optional)
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tbs treacle or golden syrup
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 400g can cannellini beans, rinsed, drained
- 400g can red kidney beans, rinsed, drained
- 400g can chickpeas, rinsed, drained
- Thick Greek-style yoghurt and coriander leaves, to serve
- Step 1 Combine the tomato, tomato paste, garlic, harissa, cumin, paprika, treacle, Worcestershire sauce, mustard and 200ml cold water in a large saucepan over medium heat. Season, then bring to a simmer and cook, stirring occasionally, for 10 minutes or until thickened and reduced.
- Step 2 Add the beans and chickpeas, then cook, stirring, for a further 5 minutes or until heated through and slightly reduced.
- Step 3 Serve with a dollop of yoghurt and garnish with coriander leaves and extra harissa, if using.
thank to : taste.com.au