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Photo of Borlotti, pumpkin and green bean stew by WW

Borlotti, pumpkin and green bean stew

Total Time
35 min
15 min
20 min
Vegies have the starring role in this satisfying stew that has a hint of Moroccan flavours.


Olive oil

1 tbs

Red onion

1 medium, finely chopped


2 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Ground cumin

1 tsp

Ground coriander

1 tsp

Ground cinnamon

½ tsp


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


  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.


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.