Harissa butternut squash and broad beans stew
This harissa butternut squash and broad beans stew is a vegan, gluten-free, low-carb, low-cal dish, so it’s not only healthy but fits in most diets. Furthermore you can serve it as a main dish with rice, couscous and flatbread, or on the side of grilled meat. Add a chilli to the recipe if you’d like it really spicy or use extra hot Harissa paste.
Ingredients
Method
- Thinly slice the onion and garlic. Peel and dice the squash.
- Chop the tomatoes and carrot.
- Heat the oil in a heavy-based pot, then fry the onion until soft. Add the garlic and cook for another minute.
- Add the squash and carrot pieces, then all the ground spices and the Harissa paste. Stir for about a minute, until the vegetables are well coated. Add the tomatoes, bay leaf, star anise and cinnamon. Pour over enough water to cover the vegetables. Season to taste.
- Bring to the boil, cover and simmer for about 20 minutes, until the vegetables are tender.
- Add the broad beans, bring to the boil again and cook for 5 minutes.
- Serve with chopped parsley or coriander leaves.