This vegetarian dish nourishes the soul on a grey day. The addition of cocoa brings an unexpected depth of flavour that will have you licking your lips and wondering why you didn't think of it sooner.
Serves 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients
1 tbsp olive oil
1 onion, chopped
2 tsps ground cumin
1 tsp crushed chilli
1 tsp paprika
4 small garlic cloves, chopped
500ml vegetable stock
2 cups butternut squash, peeled and cubed
1 can chopped tomatos
1 can haricot beans, rinsed and drained
1 can cannellini beans, rinsed and drained
1 can red kidney beans, rinsed and drained
1 tbsp cocoa
3/4 cup walnuts, roughly chopped
Method
Heat the olive oil in a large saucepan and add the onion. Cook for 5 minutes to soften, stirring occasionally.
Stir in the cumin, chilli, paprika and garlic. Cook for a few minutes, stirring occasionally.
Add the vegetable stock, butternut squash, and tomatoes. Simmer for 20 minutes, stirring occasionally.
Stir in the cocoa and add all of the beans. Bring to a simmer.
Add the walnuts and cook for 15-20 minutes until a fork goes easily into the butternut squash and the sauce thickens.
Serve over rice with a generous dollop of sour cream.
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