Spicy bean & squash stew

6
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy
This is the perfect comfort food for a chilly day – beans and roasted squash with warming spices.

Ingredients

Butternut Squash

1 whole, medium, peeled and cut into 2cm cubes

Olive Oil

1 tablespoons

Parsley, fresh

1 tablespoons, roughly chopped

Calorie controlled cooking spray

4 spray(s)

Red onion(s)

1 small, finely chopped

Garlic

2 clove(s), finely sliced

Red pepper(s)

1 medium, romano variety, deseeded and finely sliced

Ground Cumin

1 teaspoons, level

Paprika

2 teaspoons, level

Ground Cinnamon

½ teaspoons, level

Tinned Tomatoes

2 can(s), large

Butter Beans, cooked

1 can(s), large, drained

Morrisons Red Wine Vinegar

1 serving(s)

Groovy Food Co. Agave Nectar Light Amber & Mild

2 teaspoons

Merchant Gourmet Giant Couscous

160 g

Plain Soya Yogurt

75 g

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the squash in a large roasting tin and drizzle over the oil. Season well. Roast in the oven for 35-40 minutes, or until soft, then remove from the oven and stir through half the chopped parsley.
  2. Meanwhile, mist a large pan with cooking spray and put over a medium heat. Fry the onion for 4-5 minutes, or until soft. Add the garlic and cook for a further 1 minute, then add the pepper. Cook for 5-6 minutes, or until softened, then add the spices and cook for a further 1 minute.
  3. Add the tomatoes, butter beans, vinegar and agave syrup, then stir well to combine. Simmer gently for around 20 minutes, or until the liquid has reduced.
  4. Meanwhile, prepare the couscous to pack instructions and stir through the remaining chopped parsley.
  5. Serve the stew with the couscous, topped with the roasted squash and a dollop of yogurt.

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