Ingredients
400ml coconut milk with stock powder [mine was 2 tablespoons]
300g baby plum tomatoes
200g filo sheets 2 tins black beans
2 bell peppers
2 tablespoons harissa paste
2 tablespoons dark soy sauce
1 tablespoon smoked paprika
1 tablespoon ground jeera
1 medium red onion
Bunch of curly leaf parsley
Olive oil
Sea salt
Method
1] Finely dice onion & peppers. Sautè in olive oil for 8-10 minutes with whole tomatoes & a sprinkle of salt. As the tomatoes soften, crush them down with your spatula
2] Drain black beans, add to pan mix alongside paprika, soy sauce, jeera, harissa & coconut milk with stock
3] Simmer for 5-6 minutes while chopping parsley
4] Transfer mix to an ovenproof dish if the pan is not suitable
5] Scrunch up pastry sheets & top the veg mix
6] Brush/spray with olive oil & bake for 18-20 minutes at 190c until golden & crunchy
7] Sprinkle with fresh parsley & tuck in!