About this recipe:Middle Eastern spices flavour this low-fat vegetarian casserole, which is full of vegetables and other fibre-rich ingredients. It is a great recipe for a cook-ahead meal as the flavours mature and improve if the casserole is chilled overnight, then thoroughly reheated for serving. Try it with couscous.
600 ml (1 pint) boiling water
1 vegetable stock cube, crumbled, or 2 tsp vegetable bouillon powder or paste
½ tsp turmeric
½ tsp ground coriander
pinch of ground cumin
200 g (7 oz) leeks, halved lengthways and sliced
225 g (8 oz) parsnips, cut into 1 cm (½ in) cubes
600 g (1 lb 5 oz) piece of pumpkin, peeled, seeded and cut into 1 cm (½ in) cubes
400 g (14 oz) yellow or green courgettes, sliced
1 red pepper, seeded and chopped
100 g (3½ oz) ready-to-eat dried apricots, chopped
1 can butter beans, about 400 g, drained
pinch of crushed dried chillies, or to taste (optional)
salt and pepper
30 g (1 oz) pine nuts
chopped parsley or fresh coriander
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:20min › Ready in:30min
Pour the boiling water into a flameproof casserole. Stir in the stock cube, powder or paste, the turmeric, ground coriander and cumin. Add the leeks and parsnips and bring to the boil. Reduce the heat to moderate, cover the pan and simmer the vegetables for 5 minutes.
Add the pumpkin, courgettes and red pepper to the pan, then bring the stock back to the boil. Stir in the apricots, butter beans and chilli flakes, if using, adding more to taste for a spicier result. Season with salt and pepper. Reduce the heat, cover the pan and simmer for 10 minutes or until all the vegetables are tender.
Meanwhile, toast the pine nuts in a non-stick frying pan over a moderate heat, stirring constantly, until just beginning to brown and giving off their nutty aroma. Tip the pine nuts onto a board and chop them coarsely.
Taste the casserole and adjust the seasoning, if necessary, then ladle it into deep bowls. Sprinkle with the chopped pine nuts and parsley or fresh coriander and serve.
Used different ingredients.
Did not have parsnip, pumpkin or beans and partner is allegic to bell peppers, pine nuts and apricots, so left those ingrediants out. Added chopped red chilli, sweet potato, celery and carrot to mix instead. Used a can of tomatoes + can of water and thickened at the end with potatoe I had cooked in microwave, skinned and mashed with a fork. Put spices in flour and tossed chicken in this before frying off then adding to mix latter. Also added grated ginger and finely chopped garlic and some peri peri sauce. So kind of a different recipe really. But was good and hearty and appreciated this base recipe to work from as I was stuck for ideas.
Served with couscous and tossed through fresh chopped coriander. - 24 Sep 2010
Decided to try this - had no pumpkin or parsnip - so used butternut squash - sweet potato and carrots to make up the veg. I also added garlic and ginger. I served with brown rice and lowfat fromage frais to counter the sweetness. As it cooked I wasn't sure but actually it was very very nice! Next time I will add more chili - extra spices and reduce the apricots by half - too sweet for my taste. Great!
Had enough leftover to have with some smoked haddock tonight - really yummy. The remainder I wizzed and watered down to make a portion of soup - really a very versatile dish! - 12 Feb 2012