Harissa Black Bean Ragout Recipe - Great British Chefs

Ingredients

• olive oil
• 2 large onions, roughly chopped
• 2 tsp garlic granules
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 300g of dried black beans
• 1.5l boiling water
• 800g of butternut squash, peeled, deseeded and cut into rough 2.5cm chunks
• 2 tbsp of rose harissa, plus extra to serve
• Maldon salt
• freshly ground black pepper
• Greek yoghurt, to serve