NUTRITION

SERVINGS

INGREDIENTS

1.5 cup Cannellini beans

0.5 cup Plain Greek yogurt

2 tbsp Nutritional yeast

1 tbsp Harissa paste

0.5 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Yellow onion

1 tsp Olive oil

0.5 cup Vegetable broth

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Cumin

1 tbsp Fresh parsley

PREPARATION

• 1

  Finely dice the yellow onion, zucchini, and red bell pepper, and mince the garlic clove.

• 2

  Heat the olive oil in a large skillet or tagine over medium heat and sauté the onion and bell pepper until softened.

• 3

  Stir in the garlic, zucchini, cumin, sea salt, and black pepper, cooking for 3 minutes until the zucchini is tender-crisp.

• 4

  Add the harissa paste and nutritional yeast, stirring constantly for 1 minute to toast the spices and coat the vegetables evenly.

• 5

  Pour in the vegetable broth and the drained, rinsed cannellini beans, bringing the mixture to a gentle simmer.

• 6

  Reduce the heat to low and let the tagine thicken for 8-10 minutes, allowing the flavors to meld into a rich, fragrant sauce.

• 7

  Remove from heat and serve in a shallow bowl, topped with a generous dollop of Greek yogurt and a sprinkle of fresh parsley.