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Photo of Borlotti, pumpkin and green bean stew by WW

Borlotti, pumpkin and green bean stew

2
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate
Vegies have the starring role in this satisfying stew that has a hint of Moroccan flavours.

Ingredients

Olive oil

1 tbs

Red onion

1 medium, finely chopped

Garlic

2 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Ground cumin

1 tsp

Ground coriander

1 tsp

Ground cinnamon

½ tsp

Pumpkin

400 g, cut into 2cm pieces

Vegetable stock

1 cup(s), (375ml)

Green string beans

150 g, thinly sliced

Cooked borlotti beans

480 g, (2 x 400g cans) rinsed, drained

Baby spinach

75 g

Instructions

  1. Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, ginger, cumin, coriander and cinnamon and cook, stirring, for 1 minute or until fragrant.
  2. Add pumpkin and stock and bring to the boil. Reduce heat and simmer, covered, for 6–8 minutes or until pumpkin is almost tender.
  3. Add green beans and borlotti beans and simmer, covered, for 3–4 minutes or until beans are just tender. Add spinach and cook, stirring, for 1 minute or until just wilted. Serve.

Notes

SERVING SUGGESTION: Grilled pita bread spread with labne (see tip) and sprinkled with sumac. TIP: Labne is a yoghurt cheese made from straining natural yoghurt until it is a firm spreadable consistency. Look for it in the cheese section of your deli or supermarket.

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