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Moroccan inspired squash and cannellini beans stew.


Winter nights are officially here and what better way to warm up than a delicious hot stew.

this week I thought back to our travels in Morocco and all of those delicious tagines and stews we tasted whilst over there. So I opened the fridge and checked the cupboards. Here is what I did.



Ingredients

1/2 squash, cubed

1 onion, quartered

1 clove garlic, chopped

Small bunch of tarragon

2 tbsp olive oil

1 tin chopped tomatoes

1 tin Cannellini beans

800ml veggie stoc

250g feta

Small bunch of cavolo nero

Lemon, salt and pepper to taste


Method


- Add the onion, garlic, squash, tarragon and olive oil to a pot and cook on low heath for 15 minutes, stirring occasionally.

- Then add the tomatoes, beans and veggie stock. Bring to boil and then simmer for about 30 mins. Add salt and pepper to taste.

- In the meanwhile roughly chop some feta and season with olive oil, lemon and pepper. Set aside for later.

- When the stock as a reduced a little after simmering for 30 mins, roughly chopped the cavolo nero, add it to the stew and cook for a further 2 minutes.

- Top the stew with the feta and serve hot with some cous cous or rice.


#mummyslittlechef #stew #winterfood

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