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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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 carrot
  • 1 onion
  • 2 cloves of garlic
  • ½ butternut squash
  • 1 carrot
  • 1 Tbsp oil
  • 2 tsp Harissa paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 piece cinnamon bark
  • 1 star anise
  • 1 bay leaf
  • 200 g broad beans
  • 1 tinned tomatoes
  • Parsley or coriander leaves

Method
 

  1. Thinly slice the onion and garlic. Peel and dice the squash.
  2. Chop the tomatoes and carrot.
  3. Heat the oil in a heavy-based pot, then fry the onion until soft. Add the garlic and cook for another minute.
  4. 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.
  5. Bring to the boil, cover and simmer for about 20 minutes, until the vegetables are tender.
  6. Add the broad beans, bring to the boil again and cook for 5 minutes.
  7. Serve with chopped parsley or coriander leaves.