Moroccan Style Butternut Squash and Lima Beans
PREPARATION: 25 MINUTES, COOKING: 30 MINUTES
1 tablespoon (15 ml) olive oil
1 red pepper, seeded and chopped
1 leek, halved lengthwise and sliced
15 ounce (425 ml) can can low-sodium lima beans, drained, rinsed
1 1/4 pounds (600 g) butternut squash, peeled, seeded and cut into 2 inch (5 cm)
2 parsnips, halved lengthwise and thickly sliced
2 zucchini, thickly sliced
1/2 teaspoon (2 ml) ground turmeric
1/2 teaspoon (2 ml) ground coriander
1/2 teaspoon (2 ml) ground cumin
pinch of crushed dried red chilies, or to taste (optional)
1/2 cup (90 g) dried apricots, roughly chopped
1 1/2–2 cups (375–500 ml) homemade or low-sodium vegetable stock
1/4 cup (50 g) pine nuts, toasted
fresh parsley or cilantro leaves, to serve
1 Heat the oil in a large saucepan. Add the pepper and leek and cook over a medium heat for 5 minutes, or until softened.
2 Add the lima beans, squash, parsnips and zucchini, add the spices and dried chilies, if using, the apricots and 11/2 cups (375 ml) of the stock. Cover and bring to a boil, reduce the heat and simmer for 20–25 minutes, or until the vegetables are tender. Check occasionally and add a little more stock if the mixture is too dry.
3 Divide among serving bowls, sprinkle with the pine nuts and parsley and serve.
Each serving provides
301 calories, 10 g protein, 13 g fat (2 g saturated fat), 36 g carbohydrate (21 g sugars), 9 g fiber, 427 mg sodium
|Moroccan Style Butternut Squash and Lima Beans|