Harissa White Beans with Crunchy Crumbs

Ingredients

• 1 2/3 cups (300 g) cooked quinoa
• 6 tbsp (40 g) whole-wheat breadcrumbs
• 5 cups (800 g) canned cannellini beans, rinsed
• 3 tbsp (45 ml) olive oil
• 12 garlic cloves (36 g)
• 2 tbsp (30 g) rose harissa
• 2 cups (490 g) passata
• 8 cups (240 g) baby spinach
• 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 and beans and simmer 8 minutes, crushing some of the beans against the pan, until the sauce coats a spoon.
3. Wilt the spinach through in handfuls.
4. Spoon over the quinoa, fry the breadcrumbs golden in a dry pan and scatter them over with the lemon and parsley.