Moroccan Stew

A fragrant and spicy treat.

Heat the oil in a large pan over a medium heat. Add the onion, garlic and soften. Add all the spices, and stir for 30 seconds before adding the tomatoes, broth, mixed beans, butternut squash and lentils.

Bring to the boil, then cover and reduce the heat to a low simmer for 20 minutes or until the butternut squash is tender and the lentils are fully cooked. Add the spinach for further few minutes until wilted and serve.

Makes 4 servings.

Ingredients

1 Tbsp

Extra Virgin Olive Oil or Coconut Oil

1 Medium

White Onion

2 Cloves

Garlic

2 Tsp

Cumin

1 Tsp

Cinnamon

1 Tsp

Turmeric

1/4 Tsp

Cayenne Pepper

1 Can

Chopped Tomatoes

2 1/2 Cups

Organic Vegetable Stock

400g

Mixed Beans

4 Cups

Butternut Squash

1 Cup

Lentils

4 Cups

Spinach

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