Woman_and_Home_Feel_Good_Food_-_October_2019

Bean and root veg pot

Hearty,warmingandmeat-free, this

will satisfy all tastes.

Serves 6 • Ready in 1 hr 40 mins

1tbspvegetableoil

2 smallonions,peeledand chopped

4 garliccloves,crushed

1 redchilli,finelychopped

2-3staranise

1 cinnamonstick

250gdriedcannellini beans, soaked

overnight

500mlvegetable stock (gluten free

andvegan)

5 sprigsofthyme

150gdriedapricots,roughlychopped

150gpotato,peeled and cut

intochunks

450gsweetpotatoes, peeled and

cut into chunks

450gbutternutsquash, peeled and

cutintochunks

1½tsproseharissapaste

largehandful of parsley, finely

chopped

1 Heattheoilin a large,heavy-based

casseroleovera mediumheat,add

theonionsandcookfor5 mins.

Addthegarlic,chilli,staraniseand

cinnamonstick,andcookfor1 min.

2 Drainandrinsethebeans,addalong

withthestock,thymeandapricots.

Bringtotheboil,thensimmer,cover

andcookfor1 hr 15 minsbefore

addingveg.Mixwellandaddwaterif

needed.Bringbacktotheboiland

simmerfor 20 minsmore.Stirin the

harissaandparsley,andseason.

Perserving:Cals303, Fat 3g, Sat fat

0.5g, Carbs 57g

TIP

Thisfreezes

reallywellsoany

leftoverscanbe

keptforanother

time

DAIRYFREE,GLUTEN FREE, GREAT FOR VEGANS,

LOW CALORIE

COMFORT FOOD