Spicy Cannellini Bean and Cauliflower Stew

This warming tomato stew of cannellini beans and cauliflower is very similar to my favourite Tuscan Ribollita, however it uses the simplest of pantry staples plus spicy harissa, and whatever vegetables you have available at the time. Which means you can easily prep and forget the stew while it bubbles away on the stove, developing more flavour as time goes on. Bonus; this recipe is also vegan and gluten free... however feel free to serve alongside some cooling Greek yoghurt or crusty bread!

INGREDIENTS

• 1 large onion, chopped

• 1 carrot, chopped

• 1 can of cannellini beans

• 4 tablespoons of extra virgin olive oil

• 2 garlic cloves, finely diced

• 3 teaspoons of salt, or to taste (I use maldon)

• freshly cracked black pepper, to taste

• 1 tablespoon of rose harissa (or the best chilli garlic oil you can find)

• 2 cans of whole peeled tomatoes

• 2 potatoes, peeled and roughly chopped

• 1 cup of water

• 2 teaspoons of dried oregano

• 1 fresh thyme sprig

• 1-2 cups of roughly chopped vegetables; cauliflower, cabbage, kale, mature spinach, or chopped eggplant works well.

• optional: fresh parsley to serve, or yoghurt or crusty bread

INSTRUCTIONS

• In a large saucepan or shallow Dutch oven on medium-high heat, add the olive oil, oregano, onion, carrot, and garlic; and cook, stirring occasionally until vegetables are soft and fragrant, around 7 to 10 minutes. Add the harissa or chilli oil and cook while stirring for a further 2 minutes.

• Next, add the canned beans and tomatoes, cup of water, as well as the spring of thyme. Season generously with salt and pepper. Cover the pan with its lid and simmer on a low heat, stirring occasionally for around 30 -45 minutes.

• 5 to 10 minutes before serving add the roughly chopped vegetables then stir in and cook gently.

• To serve, toast some bread (sourdough or ciabatta works well), to serve on the side. Ladle the stew into bowls then top with the parsley and/or yoghurt. Please enjoy!