Tomato and black bean stew

Ingredients

serves 3

• 1 tbsp vegetable oil
• 1 red onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tsp harissa paste
• 1 tsp ground cumin
• ½ tsp turmeric
• 1 carrot, chopped
• 1 pepper, chopped
• 1 400g can black beans, drained and rinsed
• 300ml vegetable stock
• 400g tin chopped tomatoes
• 1 tsp dried oregano
• Black pepper, to taste

Directions

1. Heat the oil in a large pan over a medium heat. Add the onion and cook for 3 minutes, then add the garlic and cook for another 2 minutes, or until soft.
2. Add the harissa paste, cumin and turmeric and cook for 1 minute. Add the carrot and pepper and cook for 2-3 minutes.
3. Add the black beans, chopped tomatoes, tomato paste and vegetable stock and bring to the boil. Reduce the heat to medium-low and simmer for 10-15 minutes, stirring occasionally. Simmer until slightly thickened.
4. Serve with crusty bread.