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Spiced bean tagine

This simple vegetarian meal takes only 15 minutes to prepare and 25 minutes to cook.

Bean 2 tbsp Bertolli Robusto Extra Virgin olive oil

1 red onion, cut into wedges

4 garlic cloves, crushed

1 green pepper, seeds removed and sliced

2 tsp ground coriander

1 tsp ground cumin

1 tsp ground turmeric

1 tbsp grated root ginger

2 cans (400g each) mixed beans, drained

225g (8oz) baby broad beans

1 tsp chilli paste

1 tbsp sun dried tomato paste

Finely grated rind and juice of 1 orange

1 Knorr vegetable stock cube dissolved in 300ml (1/2 pint) boiling water

55g (2oz) sultanas

150ml (1/4 pint) Elmlea single

Black pepper

Cooked couscous, to serve

Fresh coriander and lemon wedges, to garnish

1. Heat the oil in a large pan, add the onion wedges, garlic, pepper, spices and root ginger and cook for 5 minutes, stirring occasionally.

2. Stir in the next eight ingredients, bring to the boil and simmer gently for 15 minutes.

3. Stir in the Elmlea, reheat and season to taste.

4. Serve with couscous and garnish with coriander and lemon wedges.

Calories: 786

Fat: 15.8g; of which Saturates: 5.3g

Salt based on sodium: 0.84g

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