Ingredients2 x 400g cans chopped tomatoes
2 tbs tomato paste
2 garlic cloves, finely chopped
1 tsp harissa plus extra to serve
2 tsp ground cumin
1 tsp paprika
2 tsp Worcestershire sauce
1 tsp Dijon mustard
400g can cannellini beans, rinsed, drained
400g can red kidney beans, rinsed, drained
400g can chickpeas, rinsed, drained

Thick Greek-style yoghurt and coriander leaves, to serve

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Method

Combine the tomato, tomato paste, garlic, harissa, cumin, paprika, Worcestershire sauce, mustard and 200ml cold water in a large saucepan over medium heat.

Season, then bring to a simmer and cook, stirring occasionally, for 10 minutes or until thickened and reduced Add the beans and chickpeas, then cook, stirring, for a further 5 minutes or until heated through and slightly reduced.

Serve with a dollop of yoghurt and garnish with coriander leaves and extra harissa

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Serves 4 as a side.