- In a blender, blend up the harissa paste, tinned tomatoes, onion, garlic cloves, stock cube, and tomato paste until smooth.
- In a heavy-bottomed saucepan, heat a little oil and fry off the onion for a few minutes before adding the rest of the chopped vegetables then cook for another 5 minutes.
- Pour in the blended tomato sauce and lower the heat to a simmer. Allow the sauce to reduce down on a low heat for 15-20 minutes.
- Add the rice to the saucepan and top with a lid. Turn up the heat slightly and cook for another 20 minutes.
- Check on the rice, by taking the lid off and fluffing with a fork. You may need to add 100ml to help the rice finish cooking. Cook for a further 10 minutes so that the rice is fully cooked and the vegetables are tender.
- Add salt and pepper and scatter with the chopped coriander and flat leaf parsley. Stir through with a fork before serving. Can be topped with a poached egg if preferred.
Duration It takes 10 mins to prepare and 40 mins to cook.
Ingredients (Organic)
2 tins tinned chopped tomatoes
5 table spoons of harissa paste
2 table spoosn of tomato paste
1 vegetable stock cube
1 courgette, diced
1 red or orange bell pepper, diced
1 carrot, diced
1 white onion quatered
2 cloves of garlic
300g basmati rice
Chopped coriander and flat leaf parsley
2 table spoons of oil for cooking
salt and pepper
Eggs for poaching (optional for non vegans)
