Harissa Baked Feta and Beans
Butter beans and chickpeas baked in passata with feta, harissa, oregano and smoked paprika.
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Ingredients
- 1 tablespoon olive oil
- 1 onion
- 2 teaspoons harissa
- 800 grams butter beans drained weight
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon honey
- 400 ml passata
- 400 grams chickpeas drained
- 200 grams feta
Instructions
- Preheat the oven to 180 degrees C.
- In a large hob and ovenproof pan, heat the olive oil. Add the peeled and finely chopped onion and soften for 2 minutes.
- Stir in the harissa, then add the drained beans, oregano, smoked paprika, honey and passata. Bring to a simmer.
- Add the drained chickpeas and top with the block of feta. Put in the oven for 25-30 minutes, until the feta is soft and golden at the edges.
Video
Nutrition Facts
Harissa Baked Feta and Beans
Amount per Serving
Calories
619
% Daily Value*
Fat
18
g
28
%
Saturated Fat
8
g
50
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
45
mg
15
%
Sodium
646
mg
28
%
Potassium
1870
mg
53
%
Carbohydrates
86
g
29
%
Fiber
25
g
104
%
Sugar
19
g
21
%
Protein
34
g
68
%
Vitamin A
1049
IU
21
%
Vitamin C
15
mg
18
%
Calcium
365
mg
37
%
Iron
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
What to Serve with Harissa Baked Feta and Beans
One of my favourite ways to eat this dish is with a big slice of crusty bread. It also works beautifully served with:- toasted flatbreads
- warm pita
- couscous
- simple rice
Storage and Reheating
Leftovers keep very well in the fridge for up to three days. Store in an airtight container and reheat gently on the hob or in the microwave until hot all the way through. The flavours actually deepen overnight, so the dish can taste even better the next day.