BEAN & ROOT VEG­ETABLE ONE-POT

SERVES 6 READY IN 2 HRS

Essentials - - Everyday & Easy -

1tbsp veg­etable oil

2 small onions, peeled and chopped

4 gar­lic cloves, crushed

1 red chilli, de­seeded and chopped 2-3 star anise

1 cin­na­mon stick

400g can can­nellini beans, drained and rinsed

500ml veg­etable stock

5 sprigs thyme

150g dried apri­cots, roughly chopped

150g potato, peeled and cut into chunks

450g sweet pota­toes, peeled and cut into chunks

450g but­ter­nut squash, peeled and cut into chunks

1½tsp rose harissa paste

Large hand­ful pars­ley, chopped

1 HEAT THE VEG­ETABLE OIL IN A LARGE, HEAVY-BASED CASSE­ROLE OVER A MEDIUM HEAT. ADD THE ONION AND COOK FOR 5 MINS OR UN­TIL SOFT­ENED AND BROWNED. NEXT, ADD THE GAR­LIC, CHILLI, STAR ANISE AND CIN­NA­MON, AND COOK FOR AN­OTHER MIN.

2 ADD THE BEANS, STOCK, THYME AND APRI­COTS. BRING TO THE BOIL, THEN SIM­MER, COVER AND COOK FOR 1 HR.

3 ADD THE RE­MAIN­ING VEG,

MIX WELL AND ADD MORE WA­TER IF NEEDED. BRING BACK TO THE

BOIL AND AL­LOW TO SIM­MER FOR 20-30 MINS UN­TIL TEN­DER. STIR THROUGH THE HARISSA PASTE AND PARS­LEY, THEN SEA­SON AND SERVE.

254 CALS PER SERV­ING

2.5G FAT 0.5G SAT FAT

46G CARBS

This warm­ing ve­gan stew will keep every­one happy – and it’s cheap as chips!

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