You’ll need:
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp chilli flakes (optional)
• 1 can (400g) chopped tomatoes
• 1 can (400g) white beans (cannellini or butter beans), drained & rinsed
• 1–2 tbsp Pip & Nut Smooth Peanut Butter
• 1 tsp honey (optional)
• Salt & black pepper
To serve:
• Toasted sourdough
• Fresh parsley or coriander
• Chilli oil
• Optional: a soft poached egg
Method
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Heat olive oil in a medium pan over medium heat.
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Add onion and cook until soft (5–6 mins).
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Stir in garlic, smoked paprika, cumin and chilli flakes. Cook for 1 minute.
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Add chopped tomatoes and simmer gently.
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Stir in white beans and cook for 10–15 minutes until slightly thickened.
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Remove from heat and swirl through the peanut butter until creamy and glossy.
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Season to taste.
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Spoon generously over toasted sourdough. Finish with herbs, chilli oil, and (if you’re feeling fancy) a poached egg.
