Harissa Bean Chilli With Goats Cheese And Crunchy Broccoli (GF Vegetarian)


I made this up a couple of weeks ago with leftovers and the result was rather glorious

The Harissa Bean Chilli makes 2 servings and I topped mine with some creamy goats cheese and crunchy stir fried broccoli on the side.

Macros per serving (including goats cheese and broccoli)

Calories 375, Protein 17g, Carbs 30g, Fiber 11g and Fat 18g it also gives you a big dose of Vitamin C


  • Can of Cannellini Beans In Water Drained and Rinsed
  • 2 Tsp Coconut Oil
  • 100g White Onion
  • 70g Green Pepper
  • 1 Tsp Minced Garlic
  • 400g Chopped Tomatoes
  • 20g Rose Harissa Paste
  • 50g Soft Goats Cheese
  • 100g Tenderstem Broccoli

You will need:

  • Vegetable Chopping Board
  • Sharp Knife
  • Colander
  • Medium Saucepan
  • Spatula x 2
  • Wok
  • Scales / Measuring Spoons
  • Peel and finely chop your onion

  • Deseed core and chop your pepper

  • Add a tsp of coconut oil to sauce pan over a medium heat and melt

    Add chopped onions, minced garlic and peppers to the pan and cook gently until soft so about 5 – 10 minutes


  • Add your chopped tomatoes, drained cannellini beans and stir in well

  • Add your rose harissa paste and stir in well

    Simmer for 15 minutes and stir occasionally

  • When you have 5 minutes left to go heat your wok over a high heat, add and melt 1tsp coconut oil and cook for 3 minutes stirring every minute

  • Add your harissa bean chilli to plate, add 25g goats cheese over the top and serve broccoli on the side


    Leftovers keep in a tupperware box in the fridge for 3 days.


Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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