Spiced squash and bean stew
On my vegan days I love making veggie stews. I can’t decide which one is my absolute favourite – a Mexican-style chilli sin carne, a Moroccan-style tagine or an Indian curry. This Moroccan inspired spiced squash and beans stew is made withRas el Hanoutpaste, which I found at my local Middle-Eastern food store, but I’m sure it’s yummy with Harrisa paste too! If you want it super spicy, you can add a red chilli or some cayenne pepper to the stew. Serve it with couscous or flatbread and crispy salad.
Ingredients
Method
- Finely chop the onion and garlic. Peel and dice the squash & carrot. Slice the red pepper.
- Heat 2 Tbsp olive oil in a large saucepan and gently sauté the onion and garlic for 5 minutes, until soft. Add the chopped squash, pepper and carrot. Put the lid on and cook over low heat for 10 minutes.
- Add the ground spices, stir for a minute, then stir in the pastes to coat the vegetables well.
- Pour in the tinned tomatoes and add enough water to cover the veggies. Season with salt and pepper, add the cinnamon stick and bay leaf, then bring to the boil.
- Put a lid on and gently simmer for 20-30 minutes, until the vegetables are tender.
- Rinse and drain the beans, then add to the stew. Cook for another ten minutes, then add the spinach, stirring through and put the lid on. After 2 minutes, turn the stove off and rest for a couple of minutes to allow the spinach to wilt.
- Discard the cinnamon stick and bay leaf.
- Serve warm with fresh herbs scattered on top and a squeeze of lemon juice.