This is a simple and flavourful recipe for creamy leek and harissa beans, ideal for serving over rice. It combines the sweetness of leeks with the smoky spice of harissa for a comforting and quick meal.
1. Heat 1 tbsp oil in a large sauté pan over medium heat. Add the white parts of the leek and fry until translucent, about 5 minutes. Add garlic, fennel seeds, smoked paprika, and cumin and fry for another minute or so.
2. Add beans, harissa, coconut milk, water, veggie bouillon cube, and pepper. Stir and bring to a simmer. Lower the heat to medium-low and simmer for 15 minutes, stirring every now and then. Stir in the spinach in the last minute of cooking.
3. In a small frying pan, heat about 1 cm of olive oil. Add the green parts of the leek in small batches, being careful not to crowd the pan. Fry until golden brown, about 2-3 minutes, flipping halfway through. Remove onto a paper towel-lined plate and sprinkle with salt.
4. Serve the beans over a bowl of cooked rice and top with the crispy leeks. Enjoy!
