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vegetables | gorgeous Moroccan bean and butternut stew.

Serves 4

I cannot claim this to be authentic Moroccan stew - but it was inspired by one. You can make it as hot or mild as you wish (as my ten year old nephew mused one day after trying horseradish sauce and turning slightly red in the cheeks - hot stuff "clears your pipes!"). It's gorgeous any time of the year but I guess it's my favourite summery stew.

Wheat free, dairy free, nut free, meat free version...




  1. Heat the oven to 170°C
  2. Toss the squash in tbsp oil on baking tray, coat well and roast for 20 minutes or until soft.
  3. When ready, take out until needed.
  4. Meanwhile, heat the other tbsp oil and add the onion.
  5. Cook until starting to soften, then add the celery and fresh garlic if using.
  6. Cook for 5-10 minutes but do not allow to burn.
  7. Add the peppers and cook for few minutes, then tomatoes, and cook for a few more minutes.
  8. Add the harissa paste, garlic puree if using, tomato paste and salt - stir well and add water.
  9. Cover and boil for 15-20 minutes.
  10. Add beans and squash and cook for 5 more minutes.
  11. Taste to check seasoning - add the sugar, stir well.
  12. Serve!

Maybe serve with...

This is gorgeous all by itself! But you can dip any kind of beautiful bread in it and/or serve with rice or cous cous. It's also gorgeous served with sautéed dark green cabbage or spinach with finely chopped garlic and onions - a very garlicky combination and people may end up backing away as you approach - but tastes fantastic!

For those who can eat meat ...

You could add lamb to the stew, but we think it's gorgeous without it.

For those able to eat dairy ...

You could sauté the cabbage in a little butter.

If you have peppers leftover, try the pepper paprikash or the creamy pashley pasta. If you have sun dried tomato paste, see the aubergine caponata, flat roof cottage pie and quick fling pasta.

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