Serves: 6
Preparation: 10 min
Cooking: 30 min
- 15 ml (1 T) oil
- 2 onions, chopped
- 4 cloves garlic, crushed
- 1 red chilli, finely chopped
- 2 star anise
- 1 cinnamon stick
- 500 ml (2 c) vegetable stock
- 150g dried apricots, roughly chopped
- 5 sprigs thyme
- 3 large potatoes, cut into chunks
- 1 sweet potato, cut into chunks
- 450 g butternut, cut into chunks
- 7,5 ml (1½ t) harissa paste
- 400 g cannellini beans
- handful parsley, finely chopped
1. Heat the oil in a large pot over a medium heat, add the onions and cook for 5 minutes or until softened. Add the garlic, chilli, star anise and cinnamon and cook for another minute.
2. Pour in the stock, dried apricots and thyme. Bring to the boil then reduce to a simmer, cover and cook for 5 minutes before adding the vegetables.
3. Bring back to the boil and allow to simmer for another 20 minutes or until the vegetabels are tender. Stir in the harissa, beans and parsley. Season to taste and serve.
