⬜ METHOD
1️⃣ Build the Aromatic Base
Finely mince your garlic. Heat 1 tablespoon of olive oil in a deep frying pan or shallow casserole dish over medium heat. Add the minced garlic, a pinch of chilli flakes, 1 tablespoon of tomato paste, and your rose harissa paste. Stir continuously for 1–2 minutes until the spices are fragrant and the tomato paste darkens slightly.
2️⃣ Blister the Tomatoes
Wash the cherry tomatoes and slice them in half. Toss them directly into the aromatic paste. Cook for 4–5 minutes, stirring occasionally, until the tomatoes soften, begin to blister, and release their sweet juices into the pan base.
3️⃣ Simmer the Butter Beans
While the tomatoes cook, dissolve your vegetable stock cube in 150ml of boiling water. Drain the two tins of butter beans and add them to the pan along with the prepared vegetable stock. Bring the mixture to a gentle simmer and let it bubble for 5 minutes so the creamy beans absorb the deep, smoky harissa flavor.
4️⃣ Emulsify and Wilt
Turn the heat down to low. Stir in 2 tablespoons of plant-based mayo thoroughly—watch as the sauce instantly transforms into a rich, creamy, orange-tinted gravy. Add the baby leaf spinach and most of your fresh basil leaves (save a few for garnish). Fold gently for 1–2 minutes until the spinach is just wilted. Season to taste with sea salt and black pepper.
5️⃣ Toast and Serve
Flash your Pide or Lavash Pita bread under a hot grill or in a dry pan for 1-2 minutes until warmed through and lightly toasted. Ladle the hot, bubbling stew into deep bowls, garnish with the remaining fresh basil, and serve immediately alongside the warm artisan bread for dipping.