The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tangy Feta, Butterbean & Aubergine Stew
Flavours straight from North Africa. Simmer fibre-filled butterbeans and aubergines in a rich tomato sauce. Spice it up with harissa and bring sweetness with pomegranate molasses. Top with feta for extra protein, plus a sprinkle of flaked almonds for crunch. 1, 2
2/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 780g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 1 courgette
- 20g flaked almonds (Nuts)
- 4 garlic clove
- 4 tbsp pomegranate molasses
- 3 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 2 aubergine
- 160g quinoa (quinoa (100%))
- 2 tbsp Moroccan seasoning (Cumin, Coriander, Mint, Garlic, Caraway Powder, Paprika Flakes, Chilli Powder, Cayenne Pepper)
- 200g feta (Milk)
- 4 tbsp tomato purée
- 80g baby spinach
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
Nutritional Information
Calories: 662
Protein: 30g
Carbs: 74g
Fat: 26g
Tangy Feta, Butterbean & Aubergine Stew
Flavours straight from North Africa. Simmer fibre-filled butterbeans and aubergines in a rich tomato sauce. Spice it up with harissa and bring sweetness with pomegranate molasses. Top with feta for extra protein, plus a sprinkle of flaked almonds for crunch. 1, 2
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Cooking Instructions
- Turn the grill to high (240C). Slice the aubergines and courgette into 1cm half moons. Add to a foil-lined baking dish, and drizzle with 1 tsp oil. Season with salt and pepper. Grill for 12-15 mins, until soft and charred.
- Heat a large saucepan filled with salted boiling water on high heat. Add the quinoa and boil for 13-14 mins, until cooked, then drain. Season with a pinch of sea salt and black pepper.
- Finely chop or crush the garlic. Drain and rinse the butter beans. Heat a large frying pan with 1 tsp oil on medium heat. Once hot, sdd the garlic, and cook for 1 min, then add the spice mix, tomato puree, half the pomegranate molasses, chopped tomatoes, harissa and butter beans. Simmer for 5-7 mins, until reduced slightly. Add a splash of water if necessary.
- Add the roasted veg and spinach to the pan, and cook for 1-2 mins, until wilted. Season to taste with sea salt and black pepper. Season to taste with sea salt and black pepper.
- Serve the quinoa topped with the stew. Crumble over the feta. Scatter over the almonds, and drizzle with the remaining pomegranate molasses to taste.
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