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Spanish Inspired Pumpkin and Bean Stew
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
Cuisine: Mediterranean
Keyword: Pumpkin
Servings: 6 people
Author: Cath
Ingredients
  • 750 g roasted pumpkin (skin left on)
  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 3 cloves garlic, thinly sliced
  • 15 strands saffron, soaked in a little hot water
  • 2 tsps sweet paprika
  • 1/2 tsp sharp paprika
  • 2 tbsp parsley, finely chopped
  • 2 cans cannellini beans or other white beans (460g drained net weight)
  • 1 can chopped tomatoes (400g)
  • 500 ml vegetable stock (2 tsp of bouillon powder added to hot water)
  • 2 tbsp olive oil
  • 30 or 40 whole sage leaves
Instructions
  1. Toss in a little olive oil and roast pumpkin between 40 mins and 1 hour or until soft (but not mushy). Then cut into 1 inch cubes (2.5 cm square). Place to one side for use later on

  2. Fry onion & garlic in 2 tbsp olive oil in a large saucepan on medium to high heat until transparent and turning pale golden

  3. Add sweet and sharp paprika and stir for a minute or so

  4. Add tomatoes, drained cannellini beans, stock and saffron with its soaking water. Add cubed roasted pumpkin pieces and cook for 40 minutes on a low simmer or in the oven on a low heat

  5. Season to taste with salt 

  6. Rub a little olive oil into sage leaves and either fry (it doesn't take long on the top of the stove) or roast in oven until crispy - about 5 to 10 minutes 

  7. Add chopped parsley to the stew and stir in then top with sage and serve with basmati rice or couscous or cooked bulghur wheat