Spicy harissa and vegetable bake recipe
This autumn vegetable bake is the perfect crowd-pleaser. It's full of spicy flavour from harissa, coriander and paprika, packed with seasonal veg such as pumpkin, parsnip and beetroot, and finished with a crispy bread topping. What's more, this delicious recipe is vegan, low in fat and an all-round healthy meal. You could even serve this up as part of a hearty Bonfire Night feast when you need warming up.
See method- Serves 6
- 25 mins to prepare and 1 hr 5 mins to cook
- 239 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 300g pumpkin, peeled, seeded and chopped into small chunks
- 250g parsnips, scrubbed and chopped into small chunks
- 250g beetroots, scrubbed and chopped into small chunks
- 1-2 tbsp harissa, to taste
- 3 ½ tbsp olive oil
- 1 red pepper, seeded and roughly chopped
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 2 x 400g tins chopped tomatoes
- 400g tin cannellini beans, drained and rinsed
- handful chopped parsley
- 100g ciabatta, torn
- ½ lemon, zested
Each serving contains
- Energy
- 1005kJ 239.0kcal
- Fat
- 9g
- Saturates
- 1g
- Salt
- 0.7g
- Sugars
- 15g
of the Reference intake
Carbohydrate 32.3gProtein 8.8gFibre 8.0g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the pumpkin (or squash), parsnip and beetroot in a shallow roasting tray, add the harissa and 1 tbsp oil, and stir to coat. Season with salt, then roast for 40 mins, adding the red pepper after 15 mins.
- Meanwhile, heat 1 tbsp oil in a frying pan over a medium-low heat, add the onion and cook for 5 mins, or until softened. Stir in the garlic and spices and cook for another 2 mins. Add the chopped tomatoes and cook for 20 mins, stirring occasionally. Stir through the cannellini beans and set aside.
- Stir the roasted vegetables into the tomato sauce with 200ml water and half the chopped parsley. Spoon into a 25cm pie dish.
- In a food processor, pulse the bread very briefly into chunks. Mix with the remaining parsley, the remaining 11⁄2 tbsp oil and lemon zest. Sprinkle evenly over the top. Bake in the oven for 30 mins, or until piping hot.
- See more Vegetable recipes
