Moroccan-style pumpkin and butter beans


  • 600 ml boiling water
  • 1 vegetable stock cube, crumbled, or 2 teaspoons vegetable stock powder
  • ½ teaspoon turmeric
  • ½ teaspoon ground coriander
  • pinch ground cumin
  • 200 g leeks, white part only, halved lengthwise and sliced
  • 250 g parsnips, cut into 1 cm cubes
  • 600 g piece of pumpkin, peeled, seeded and cut into 1 cm cubes
  • 400 g zucchini, sliced
  • 1 red capsicum, seeded and chopped
  • ½ cup (90 g) dried apricots, chopped
  • 1 can butter beans, about 400 g, drained
  • pinch dried red chilli flakes, or to taste (optional)
  • salt
  • pepper
  • 2 tablespoons pine nuts
  • chopped fresh parsley or fresh coriander


  1. Pour the boiling water into a flameproof casserole dish.
  2. Stir in the stock cube or powder, the turmeric, ground coriander and cumin.
  3. Add the leeks and parsnips and bring to the boil.
  4. Reduce the heat to moderate, cover the dish and simmer the vegetables for 5 minutes.
  5. Add the pumpkin, zucchini and capsicum to the casserole, then bring the stock back to the boil.
  6. Stir in the apricots, butter beans and chilli flakes, if using, adding more to taste for a spicier result.
  7. Season with salt and pepper.
  8. Reduce the heat, cover the casserole and simmer for 10 minutes or until all the vegetables are tender.
  9. Meanwhile, toast the pine nuts in a non–stick frying pan over a moderate heat, stirring constantly, until just beginning to brown and giving off their nutty aroma.
  10. Tip the pine nuts onto a board and chop them coarsely.
  11. Taste the casserole and adjust the seasoning, if necessary, then ladle it into deep bowls.
  12. Sprinkle with the chopped pine nuts and parsley or fresh coriander and serve.

Serves 4
Preparation: about 10 minutes
Cooking: about 20 minutes


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