Morrocan-style Bean Stew

A winter stew inspired by Morrocan tagines.

1 onion

1 clove of garlic

1 slice butternut squash

1 carrot

1/2 courgette

1 small turnip

2-4 tsp of ras-el-hanout (according to your personal spice preferences.)

a pinch of salt

570g cooked cannelini beans (1 large jar)

1 vegetable stock cube

water (filtered)

For the cous cous:

2 cups raw wholemeal cous cous

1 tsp salt

2 1/2 cups of water

1 tbsp extra virgen olive oil

For the onions:

1 large onion

4 dates

a pinch of salt

1 tbsp balsamic vinegar

1 tbsp extra virgen olive oil

View the full recipe at yummyvege →