BEAN & ROOT VEGETABLE ONE-POT
SERVES 6 READY IN 2 HRS
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
This warming vegan stew will keep everyone happy – and it’s cheap as chips!