Name: Spicy Harissa Vegetable Bake
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 6 servings
Ingredients: 300 g pumpkin (peeled, seeded and chopped into small chunks); 250 g parsnips (scrubbed and chopped into small chunks); 250 g beetroot (scrubbed and chopped into small chunks); 1.5 tbsp harissa (to taste); 2 tbsp olive oil (divided); 1 null red pepper (seeded and roughly chopped); 1 null large onion (chopped); 2 clove garlic cloves (chopped); 1.5 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 800 g chopped tomatoes (tinned); 400 g cannellini (tinned, drained and rinsed); 200 ml water; null null salt (to taste); 100 g ciabatta (torn); 1.5 tbsp olive oil (remaining); 1 handful parsley (chopped, divided); 0.5 null lemon (zested)

Instructions

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1

Preheat the oven to 200°C (fan 180°C). In a shallow roasting tray, combine the pumpkin (300 g), parsnips (250 g), beetroot (250 g) with harissa (1.5 tbsp) and olive oil (1 tbsp). Season with [salt] and roast for 40 mins. Add the pepper (1 red) after 15 mins.
2

Meanwhile, heat olive oil (1 tbsp) in a frying pan over medium-low heat. Cook the onion (1 large) for 5 mins until softened. Stir in the garlic (2 clove), ground cumin (1.5 tsp), ground coriander (1 tsp), and smoked paprika (1 tsp) and cook for 2 more mins. Add the chopped tomatoes (800 g) and simmer for 20 mins, stirring occasionally. Stir in the cannellini (400 g) and set aside.
3

Mix the roasted vegetables into the [tomato sauce] with water (200 ml) and half of the parsley (1 handful). Transfer the mixture to a 25cm pie dish.
4

Pulse the ciabatta (100 g) into chunks in a food processor. Combine with the remaining parsley (0.5 handful), olive oil (1.5 tbsp), and lemon (0.5) zest. Sprinkle over the bake and cook in the oven for 30 mins until piping hot.