Sweet & Smoky Butter Bean Shakshuka With Whipped Tahini, Toasted Dukkah & Soft Garlic Flatbread

Method

1. All you need for this dish is two large frying pans. De-stem the red pepper and cut into 1cm slices.
2. Place your large frying pan over a medium-high heat and add a drizzle of oil. Once hot, add the sliced peppers and fry until lightly charred on the outside and starting to go tender. Reduce the heat to medium and add the shakshuka sauce along with the tin of drained butter beans . Cook for 4-5 minutes or until piping hot, adding water as needed if it reduces too much or starts to stick.
3. Warm the flatbre ads by dry frying (without oil) in your other frying pan on both sides for 30-60 seconds or until lightly toasted. You can alternatively bake or grill them in the oven until warmed through.
4. Pick the parsley leaves, then finely chop.
5. To serve up, divide the shakshuka between serving bowls, drizzle over the whipped tahini , and scatter over the dukkah and fresh parsley . Use your warm flatbread to scoop up all those delicious flavours. Enjoy!

Highlighted = a make-ahead base; that's where it goes in.