This hearty, vegetable-forward stew is a perfect blend of earthy parsnips and protein-rich beans. It’s a comforting one-pot meal that balances savory herbs with a touch of warmth from turmeric and cumin.
Ingredients
- 1 red onion
- 1 leek
- 1 red pepper
- 2 parsnips
- 2 sticks celery
- 1 can cannellini beans
- 1 can black beans
- Thyme
- Garlic
- Cumin
- Turmeric
- Salt
- Pepper
- Vegetable stock
- Couscous
Steps
- Sauté the base: Dice the red onion and slice the leeks. Sauté them in a large pot with a little oil until soft (5ish mins).
- Add aromatics: Dice the celery and parsnips. Add them to the pot along with the garlic, turmeric, thyme and cumin. Cook for 5-10 mins.
- Prepare liquid: Combine the vegetable stock and about 4 cups of water in a jug.
- Combine: Add the red pepper (diced), beans and vegetable stock jug to the pot.
- Simmer: Bring to a boil, then reduce the heat and simmer for about 10-15 minutes until the parsnips are cooked soft.
- Season: Add salt and pepper.
- Serve: Serve with couscous.
