Pumpkin, pepper and pearl barley stew

This seasonal stew is the perfect meal as Halloween and Bonfire Night approach. Pumpkin, pepper and sweetcorn bring a satisfying sweetness to the dish while the spices contribute a rich depth of flavour.

It’s packed with an array of colourful veggies and nutritious pearl barley grains so it’s really good for you. It’ll be on the table in 40 minutes and will please your vegan friends.

This comforting stew is sure to delight your tastebuds and leave you feeling nicely full.

 

Ingredients

  • 275g pumpkin, chopped into small cubes
  • 60g frozen sweetcorn (or you could use tinned)
  • 1 medium red onion, finely diced
  • 60g pearl barley, rinsed under cold water
  • 100g cabbage (I used sweetheart), finely chopped
  • 2 garlic cloves, crushed
  • 1 red pepper, cubed
  • 1 tsp paprika
  • 1 tsp cumin
  • 200ml vegetable stock
  • 200g chopped tomatoes
  • Fresh coriander to serve (optional)

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 2

Method

  1. Heat the oil in a large saucepan over a medium heat. Add the onion, pepper and garlic and cook for five minutes.
  2. Add the spices and pumpkin and mix together well. Cook for a further five minutes, stirring often.
  3. Add the tomatoes, cabbage and stock and bring to the boil.
  4. Reduce the heat and pour in the pearl barley and sweetcorn. Cook for 15-20 minutes, or until the pearl barley has cooked through with a little bit of bite left.
  5. Season well and serve in large pasta bowls with a coriander garnish on top.

This recipe was inspired by Leon Fast Vegetarian’s squash, corn and bean stew.

Advertisements

Butternut squash and chickpea stew

This hearty vegan stew will warm your cockles on a cold, dark day. The unusual mixture of spices and healthy pulses and grains will surprise and satisfy those taste buds.

Butternut squash is without a doubt one of my favourite vegetables: its orange colouring is wonderfully vibrant, it’s very versatile, tastes deliciously sweet with a satisfying soft texture and goes well with a range of herbs and spices. The only downside is that preparing one can be rather labour intensive, so don’t go hacking into a squash when you’re after a speedy meal.

This dish is based on one of Hugh Fearnley-Whittingstall’s recipes from his brilliant vegetarian cookbook, River Cottage Veg. The spices and the variety of textures are really what make this a great concoction. The squash, chickpeas and orzo work well together and the mixture of coriander, cinnamon and turmeric inject strong, spicy flavours.

 Butternut squash and chickpea stew

Ingredients

  • 1 tbsp sunflower oil
  • 1 large red onion, diced
  • 1 stick of celery, finely chopped
  • 0.5 tsp dried coriander
  • 0.5 tsp cinnamon
  • 0.5 tsp ground ginger
  • 1 tsp turmeric
  • 1 tsp dried parsley
  • 150g butternut squash or pumpkin, cut into large cubes
  • 250g chickpeas
  • 50g split red lentils
  • 600g vegetable stock
  • 400g chopped tomatoes
  • 1 tsp crushed black pepper
  • 2 garlic cloves, crushed
  • 50g orzo

Preparation time: 15 minutes
Cooking time 45 minutes
Serves 3

Method

1. Heat the oil in a large saucepan or wok (I often opt for a wok) on a medium heat. Add the onion and fry until soft, stirring frequently.

2. Reduce the heat slightly and add in the celery, garlic and all of the spices, along with the black pepper, and stir in with the onions until well mixed.

3. Turn the heat back up to medium. Add the chopped tomatoes, chickpeas and lentils, and stir all of the ingredients in together. Cover and allow to cook for five minutes, so the liquids are infused with the spices.

4. Next, add in the squash, pour in the stock and stir in thoroughly with the rest of the ingredients.

5. Cover and simmer gently for 30-40 minutes, stirring every 10-15 minutes.

6. After 25 minutes, stir in the orzo. Continue with the simmering until the orzo is soft and the lentils have fully absorbed the juices.

7. Season well and serve in large bowls.