Veggie bean stew
Raid your cupboard for most of the ingredients to make this hearty dish.
SERVES 4 PREP 20 mins COOK 45 mins
✱ 1 onion, finely sliced into rounds
✱ 1tbsp olive oil
✱ 2 carrots, cut into 5mm-thick rounds
✱ 2 parsnips, cut into 5mm-thick rounds
✱ 2 garlic cloves, crushed
✱ 2tsp ground cumin
✱ ¼tsp ground cinnamon
✱ 3tsp smoked sweet paprika
✱ 400g tin whole plum tomatoes
✱ 1 vegetable stock cube
✱ 400g tin borlotti beans in salted water
✱ 1tbsp tomato puree
✱ 40g dried apricots, roughly chopped
✱ 150g green beans (runner or Helda beans), sliced at an angle
✱ 1 preserved lemon, pulp discarded, skin finely sliced
✱ ½tbsp pomegranate molasses
✱ Small handful each coriander and parsley, chopped, plus extra to serve
Heat the oven to 160C Fan/Gas 4. Add the oil to a casserole dish set on a
