Cùil Beans with Veggie Haggis

Name: Cùil Beans with Veggie Haggis
Total time: 30 min
Cuisine: British
Ingredients: 2 tbsp olive oil; 1 small onion, finely chopped; 2 garlic cloves, finely chopped; 3 cm fresh ginger, peeled and finely chopped; 1 fresh red chilli, finely sliced; 1 tsp cumin seeds; 1 tsp smoked paprika; 1 tsp ground turmeric; 1 tbsp tomato purée; 150 g tinned borlotti beans, drained; 150 g tinned chickpeas, drained; 200 ml veg stock (or ½ a stock cube); 200 ml veg stock (or ½ a stock cube); 10 g fresh coriander, leaves picked and roughly chopped; 10 g fresh coriander, leaves picked and roughly chopped; 1 tsp sea salt; 1 tsp white ground pepper; 200 g veggie haggis; 2 large slices of sourdough, toasted and buttered

Preparation info

Feeds
2

Difficulty
Easy
Ready in
30 min

Appears in

Cafe Cùil Cookbook

By Clare Coghill

Published 2025

About

A healthier (and tastier) take on a breakfast classic. Beans are an excellent source of fibre and ours are really delicious in a spiced sauce with haggis crumbled on top. Forget a can of beans in a pre-made sugary sauce – this recipe is cheap to make, healthy and very filling.

Ingredients

2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped

Europe
United Kingdom
Scotland
Breakfast
Brunch
Vegan

Method

Put the olive oil in a heavy-based pot over a medium heat, then add your onion, garlic, ginger, sliced chilli and cumin seeds and let them sizzle for a few minutes until the onions have softened a little.
Stir in the smoked paprika and turmeric and cook for 30 seconds or so before adding in the tomato purée. Keep cooking and stirring for another couple of minut