Instructions

1. Finely slice the onion and roughly chop the garlic.
2. Peel the squash, carrot & beetroot, then chop them into bite-sized chunks.
3. Heat the olive oil in a big pot or pressure cooker.
4. Gently sauté the onion for about 5 minutes, until tender. Add the chopped vegetables, garlic & spices, then cook for a minutes. Add the mixed pulses, stir for a minute and pour in the stock. Bring to the boil and put the lid on. Turn the heat down and simmer gently for about 60-90 minutes, until the sauce is thick and the barley/rice has cooked through. Alternatively, if you’re using a pressure cooker, secure the lid onto the pan, and pressure-cook for 15 minutes then rest until the lid can be released.
5. Finely chop cabbage and stir into the stew together with the beans. Cook for 5 more minutes, then rest for a further five minutes under a lid.
6. Stir in the cider vinegar.
7. Serve warm with a dollop of crème faiche/yogurt/kefir/sour crème/vegan cream, if liked.