Moroccan bean stew with lupin

30 Min
4 People
Rating starstarstarstarstar
A warming dish with pumpkin, English spinach and lima beans, in a tasty sauce flavoured with cumin and paprika, sprinkled with crunchy pepita seeds served with lupin.
1. Boil a full kettle of water. Roughly chop coriander (reserve 1/4 cup for garnish). Blend together with orange zest & juice, chopped garlic, 3 tsp ground cumin, 1 tbsp paprika, 1 tbsp vinegar and 1/4 cup olive oil using a stick mixer or blender.

2. Add 1 tbsp oil to a frypan. Slice onion, chop capsicum, dice pumpkin into 3cm pieces and chop zucchini. Add to pan as you go. Crumble in 1 stock cube. Pour in chermoula sauce and 11/2 cups water. Simmer for 15 minutes.

3. Place lupin, 1 stock cube and 1.5L boiling water in a saucepan. Bring to the boil for 3 minutes. Strain, squeeze out excess water using a sieve. Stir through 1 tbsp butter, set aside.

4. Drain beans, rinse and roughly chop spinach. Add to chermoula sauce to simmer for 2 minutes. Season to taste with salt and pepper.

5. Scatter pepita seeds and reserved coriander over stew. Serve with lupin.

Check out for recipes to use up any leftover lupin flakes.
coriander 1/2 bunch
Orange 1
Garlic 2 cloves
Red onion 1/2
Yellow capsicum 1
pumpkin 1/2
Zucchini 1
Lupin flakes 2 cups (240g)
lima beans 400g
English spinach 1/2 bunch
Pepita seeds 1/2 packet (50g)

From your pantry:
oil (for cooking + olive), salt, pepper, red wine vinegar, stock cubes (2), ground cumin, ground paprika , butter