• 1 tbsp olive oil
• 1 medium red onion, finely diced
• 3 garlic cloves, crushed
• 400g (14oz) can of cherry tomatoes
• 50ml (31⁄2 tbsp) water
• 2 level tbsp rose harissa paste please use the Belazu brand
• 2 tsp soft dark brown sugar
• 1 tsp cider vinegar
• 400g (14oz) can of cannellini beans, drained and rinsed
• flaky sea salt and freshly ground
• black pepper‍

To serve

• 2 tbsp Greek yogurt
• A few saffron threads

Heat the oil in a medium pan over a medium heat. Add the onion and sauté for 2–3 minutes until softened, then add the garlic and cook for a further minute. Add the cherry tomatoes, water, harissa paste, sugar, and vinegar. Simmer gently for 10 minutes, stirring occasionally, then add the beans and simmer
gently for a further 5 minutes.
Season to taste, then divide between two bowls.
Serve with a dollop of Greek yogurt on top, sprinkled with a few saffron threads.