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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.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 2 cloves of garlic
  • 1 red pepper
  • ½ large butternut squash about 400g
  • 1 large carrot
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • ½ tsp ground ginger
  • 1 Tbsp Ras el Hanout or Harissa paste
  • 1 Tbsp tomato purée
  • 1 tin plum tomatoes
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 tin mixed beans
  • 100 g baby spinach leaves
  • To serve: Lemon juice and chopped coriander or parsley

Method
 

  1. Finely chop the onion and garlic. Peel and dice the squash & carrot. Slice the red pepper.
  2. 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.
  3. Add the ground spices, stir for a minute, then stir in the pastes to coat the vegetables well.
  4. 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.
  5. Put a lid on and gently simmer for 20-30 minutes, until the vegetables are tender.
  6. 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.
  7. Discard the cinnamon stick and bay leaf.
  8. Serve warm with fresh herbs scattered on top and a squeeze of lemon juice.