Moroccan bean stew with lupin
Vegetarian
30 Min
medium
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.

Notes:
Check out www.thelupinco.com.au 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