Roast Aubergine, Leek, Sprout Top and Butter Bean Broth
Serves
4
·
35
mins
·
Easy
Ingredients
- 2 leeks
- 2 aubergine
- Sprout tops
- 2x400g tins of butter beans
- Small bunch of thyme
- Parsley
- 500ml water
- 2 tablespoons bouillon powder
- 1 tsp cumin seeds
- 1 red chilli
- 2 tsp harissa
A simple summery broth for a straightforward weekday dinner, or a very tasty and filling make-ahead lunch. The harissa paste and chilli add a great warmth and some north African flavour which elevates these humble ingredients.
Method
- Preheat the oven to 180℃.
- Dice the aubergines into 2 cm sized chunks and add to a roasting tray, season with salt and olive oil and place in the preheated for 20 minutes.
- While the aubergine cooks, finely slice the leeks and cook these in a heavy-based saucepan or casserole dish with a little salt and oil until completely softened and translucent. Add in the cumin seeds, harissa and thyme and stir before cooking for 2 minutes.
- Next add the water and butter beans (including the water from the tins) to the pan with the leeks. Stir in the bouillon powder until dissolved and add the chopped chilli. Bring this to a boil and simmer for 10 minutes.
- While this simmers, finely chop the sprout tops before adding to the pan and cooking for a further 5 minutes.
- Remove the aubergine from the oven and add to the pan along with some finely chopped parsley. Allow to heat through and serve with flatbreads to soak up the broth.
Share
Last updated:
22
May
2024
Ingredients
- 2 leeks
- 2 aubergine
- Sprout tops
- 2x400g tins of butter beans
- Small bunch of thyme
- Parsley
- 500ml water
- 2 tablespoons bouillon powder
- 1 tsp cumin seeds
- 1 red chilli
- 2 tsp harissa
A simple summery broth for a straightforward weekday dinner, or a very tasty and filling make-ahead lunch. The harissa paste and chilli add a great warmth and some north African flavour which elevates these humble ingredients.
Method
- Preheat the oven to 180℃.
- Dice the aubergines into 2 cm sized chunks and add to a roasting tray, season with salt and olive oil and place in the preheated for 20 minutes.
- While the aubergine cooks, finely slice the leeks and cook these in a heavy-based saucepan or casserole dish with a little salt and oil until completely softened and translucent. Add in the cumin seeds, harissa and thyme and stir before cooking for 2 minutes.
- Next add the water and butter beans (including the water from the tins) to the pan with the leeks. Stir in the bouillon powder until dissolved and add the chopped chilli. Bring this to a boil and simmer for 10 minutes.
- While this simmers, finely chop the sprout tops before adding to the pan and cooking for a further 5 minutes.
- Remove the aubergine from the oven and add to the pan along with some finely chopped parsley. Allow to heat through and serve with flatbreads to soak up the broth.
Share
Last updated:
22
May
2024
Newsletter Signup
Keep up to date with the food revolution! Receive regular grower and produce updates, and recipes and tips to make your meals more exciting, healthy and sustainable.
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
