Spicy leek and white bean stew

Ingreadient

• Olive oil for frying
• 1 large onion, finely sliced
• 2 garlic cloves, crushed
• 4 leek, cut into large chunks
• 2 tbsp harissa paste
• 400g tin chopped tomatoes
• 300ml vegetable stock (we like Knorr)
• 2 x 400g tins cannellini beans, drained and rinsed,
• Juice of a lemon
• A large handful of chopped fresh parsley
• Fresh crusty bread, to serve

Instruction

1. Heat a little olive oil in a saucepan. Fry the onion gently over a low heat for 5 minutes until softened. Meanwhile, add the garlic and the leeks to the pan and cook for a further minute. Stir in the harissa paste, chopped tomatoes and the vegetable stock. Bring to a simmer, season, then cook for 20 minutes.
2. Add the tins of cannellini beans, then simmer for a further couple of minutes. Taste and adjust the seasoning, then stir in the juice of a lemon and a large handful of chopped fresh parsley. Serve with plenty of fresh crusty bread to mop up the juices.