During this cold and wet time of year its super comforting to have a big bowl of warm vegetable stew. This is a really easy dish to prepare- most of the work happens whilst its in the oven! You can easily half the portion, or even make more. This is lovely to eat by itself or with some rice. Hope you enjoy it as much as I did
Ingredients (6-8 portions)
2 tablespoons olive oil
2 shallots
Big Handful fresh coriander
Big Handful fresh parsley
500g green pumpkin cut in large chunks
300g parsnip cut in large chunks
2 sticks of celery
300g whole green mungbeans (soaked overnight)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons dried tyme
2 teaspoons dried oregano
1 teaspoon salt
Lemon juice
Fresh coriander for serving
How to prepare
Heat the oven to 180 degrees. First blend the shallots, coriander and parsley together with a splash of water, until you get a paste like structure. Heat the olive oil in an oven proof heavy based pot (I used a 28cm cast iron pot) on a medium heat and fry the onion mixture for about 5 mins. Add the pumpkin, parsnip and celery and saute for another 2 mins. Add the mung beans, spices and herbs to the pot and mix.
Add enough boiling water to cover the vegetables and mung beans completely. Bring to a simmer, then cover the pot and place in the oven for 2 hours. After the first hour check and add water if needed. Take out of the oven and leave it to cool for 15 mins. You should have a thick creamy mixture where the beans have started breaking up. Serve each plate with a squeeze of lemon juice, a little bit of olive oil and sprinkle of salt. Its delicious by itself or served with some rice.
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