This beautifully fragrant dish is inspired by one we ordered for supper in a tiny North African restaurant set on a cobbled side street just off the Canal St-Martin in Paris. It makes for a perfect year-round lunch served with grilled pain de levain rubbed with garlic and a glass of red wine. Or, serve it alongside some other mezze dishes to share with loved ones – be sure to include something acidic such as labneh or baked feta to compliment the sweet richness of the beans. I added a lot of dried mint to this one because I love it but go easy if you want your dish to taste more tomatoey.

Serves 2-3

Ingredients

2 tbsp extra-virgin olive oil
1 large red onion, finely sliced
2 large garlic cloves, finely chopped
1 preserved lemon rind, finely chopped
1 tsp coriander seeds
1-2 tbsp dried Moroccan mint
A pinch of saffron
1-2 tbsp rose harissa
3 very ripe tomatoes, skinned and pulped
2 cans butter beans, drained and rinsed
400ml vegetable stock
Sea salt flakes and freshly ground mixed peppercorns
20g flat-leaf parsley, finely chopped, to serve

For the pangrattato:
2 tbsp extra-virgin olive oil
2 thick slices sourdough, whizzed into coarse breadcrumbs
1-2 large garlic cloves, finely chopped
20g flat-leaf parsley, finely chopped
1 tsp sumac, or the grated zest of a lemon

How I make it

First make the pangrattato by placing a medium saucepan over a medium heat. Add the olive oil and, when it’s warm, add all the remaining ingredients. Stir lightly until the breadcrumbs are toasted and fragrant. Set aside.

Place a large frying pan over a medium heat. Add the olive oil and, when it’s warm, add the sliced onions and a pinch of sea salt. Cook until soft and translucent, stirring occasionally. 

Add the garlic and stir around for a couple of minutes until fragrant. Add the lemon rind, coriander seeds, the mint, the saffron and rose harissa and stir around for a minute.

Then add the tomatoes, butter beans and stock. Turn down the heat and leave to simmer for around 20-30 minutes until the sauce is thick and flavoursome. Season to your taste.

To serve, place the beans in a medium serving bowl and spoon the pangrattato over the top. Garnish with parsley and a little more sumac if you wish.