Harissa White Beans with Crunchy Crumbs

Ingredients

• 3 tbsp (45 ml) olive oil
• 12 garlic cloves (36 g)
• 2 tbsp (30 g) rose harissa
• 5 cups (800 g) canned cannellini beans, rinsed
• 2 cups (490 g) passata
• 8 cups (240 g) baby spinach
• 1 2/3 cups (300 g) cooked quinoa
• 6 tbsp (40 g) whole-wheat breadcrumbs
• 4 tbsp (60 ml) lemon juice
• 1/2 cup (24 g) chopped fresh parsley

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Method

1. Warm the sliced garlic in the oil until it just turns gold, then stir in the harissa for 30 seconds.
2. Add the passata with the beans and let it bubble 8 minutes, crushing some of the beans against the pan, until the sauce coats a spoon.
3. Wilt the spinach through in handfuls. Spoon over the quinoa, fry the breadcrumbs golden in a dry pan and scatter them over with the lemon juice and parsley.