Winter vegetable stew with mixed beans and chickpeas

Prep: 15 mins
Cook: 40 mins
Winter vegetable stew with mixed beans and chickpeas
This Moroccan inspired dish is warm, comfort food and full of healthy vegetable and sharp spices. 

2 tsp olive oil

1 onion, well chopped

2 leeks, washed well and sliced

½ tsp ground coriander

½ tsp fennel seeds, crushed

1/8 tsp ground cumin

1/8 tsp cayenne pepper

1 garlic clove, finely diced

1 butternut squash, peeled and cubed

1 carrot, peeled and sliced

1 potato, peeled and chopped

1 tbsp harissa paste (found in large supermarkets)

1 ½ tsp tomato paste

¾ tsp salt

2 turnips, peeled and cut into wedges

200g tinned chickpeas, drained

200g tinned mixed beans, drained

Handful green beans, ends removed and cut in half

865ml vegetable stock

Handful flat parsley, roughly chopped

1 ½ tsp honey

245g uncooked couscous

4 lemon wedges, optional for garnish

Sprig flat parsley, garnish (optional)

Heat the olive oil in a large saucepan over medium-high heat. Add the onion and leek and sauté for 5 minutes.

Add the coriander, fennel seeds, cumin, cayenne pepper and garlic and cook for 1 minute, stirring constantly.

Add the butternut squash, carrot, potato, harissa, tomato paste, salt, turnips,chickpeas, mixed beans and green beans.

Add the vegetable stock but retain 160ml and set that aside.

Stir well and bring to a boil.

Cover, reduce heat, and simmer for 30 minutes.

Stir in the parsley and honey.

Remove 160ml of the hot cooking liquid from the squash mixture.

Place the cooking liquid and the set aside stock in a medium bowl.

Stir in couscous. Cover and let stand for 5 minutes.

Uncover and fluff the cous cous with a fork.

Serve the cous cous with the vegetable chickpea stew.

If using, add the lemon wedges for garnish.


Preparation Time
15 minutes

Cooking Time
40 minutes

Main ingredients
Beans, Vegetables, Grains

Recipe Type
Family Dinners, Healthy, Stew, Vegetarian


Level of Difficulty

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