Pumpkin black bean stew
with spinach, almonds and dried apricots
The black beans, sweet pumpkin and dried apricots make this healthy stew super filling and delicious. It's the perfect dinner to share during the colder months of the year.
tree nut, celery, soya
Cooked black beans
Mix of fresh herbs
Cayenne pepper powder
Sweet red pepper powder
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Wash the vegetables. Peel and cut the pumpkin into cubes of 1cm. Peel and chop the onion and garlic. Cut the red pepper into squares of 1cm. Chop the dried apricots and mix of fresh herbs. Cut the almonds. Dissolve the vegetable broth in 400ml of hot water.
Heat 2 tablespoons of oil in a pan and sauté the pumpkin for 3 minutes. Add the onion, pepper and garlic. Season to taste. Cook everything for 5 minutes while stirring occasionally. Add the seasonings (cayenne, cumin, paprika powder and pepper to taste). Mix it well and add the apricots, the almonds, 3/4 of the fresh herbs and the vegetable broth. Add salt to taste. Let everything simmer for approx. 10 minutes until the pumpkin is tender.
Cut the spinach into thin strips. Drain and wash the beans. Add the spinach and beans to the pot. Taste and adust the seasoning if necessary.