Moroccan-Style Pumpkin and Lima Beans Recipe
This hearty blend of vegetables, spiced with turmeric, cumin, and coriander, features a secret Moroccan-inspired ingredient: dried apricots.
Prep Time: 10 minutes
Cook Time: 20 minutes
• 2 cups low-sodium vegetable stock
• 1/2 tsp. turmeric
• 1/2 tsp. coriander
• Pinch of cumin
• 1 cup leeks, halved lengthwise and sliced
• 1 cup parsnips, cut into 1/2-inch cubes
• 1 lb. piece of pumpkin, peeled, seeded, and cut into 1/2-inch cubes
• 2 cups yellow and/or green summer squash, sliced
• 1 red bell pepper, seeded and chopped
• 1/2 cup dried apricots, chopped
• 1 can (14 oz.) lima beans, rinsed and drained
• Pinch of crushed dried red pepper flakes, or to taste (optional)
• Salt and pepper to taste
• 2 tbsp. pine nuts for garnish
• Chopped fresh parsley or cilantro for garnish
1. Combine vegetable stock, turmeric, coriander, cumin, leeks, and parsnips in Dutch oven and bring to a boil. Reduce heat to medium, cover pot, and simmer for 5 minutes.
2. Add pumpkin, squash, and red pepper to pot, then bring stock back to a boil. Stir in apricots, lima beans and red pepper flakes, if using. Season with salt and pepper. Reduce heat, cover pot, and simmer for 10 minutes or until all vegetables are tender.
3. Meanwhile, toast pine nuts in nonstick frying pan over moderate heat, stirring constantly, until they just begin to brown and smell nutty. Remove pine nuts to cutting board and chop coarsely.
4. Ladle vegetables into 4 deep bowls. Sprinkle with chopped pine nuts and parsley and serve.
Per serving: 242 cal, 4 g fat (0 g sat), 48 g carbs, 9 g protein, 10 g fiber, 0 mg chol, 319 mg sodium, 109 mg calcium