500g cubed butternut pumpkin
1 tin white beans, drained (I used cannellini)
1 large onion, sliced
3 medium ripe tomatoes, chopped
10 or so mushrooms, sliced
1/2 small red capsicum, sliced
2 large cloves garlic, roughly chopped or diced
1 tsp dried basil
1 tsp dried rosemary
1/2 tsp hot paprika
2 cups veggie stock
salt and black pepper, to taste
Heat some olive oil in a pot and add the onions and garlic. Cook for a few minutes on a medium heat until the onion is softening then add the tomatoes and cook for a few more minutes. Add the stock, basil, rosemary and paprika, then put on the lid and simmer for 10-15 minutes. Then add the pumpkin, put the lid back on and simmer on a low heat for about another 10 minutes, or until the pumpkin is nearly cooked. Then add the white beans and pepper and finish cooking.
Meanwhile in a fry pan, heat some oil to cook the capsicum and mushroom. Put the capsicum in first and cook for a few minutes over a low to medium heat. Then add the mushrooms, and a little salt and pepper and continue cooking over a low heat. Add to the pumpkin and bean mixture just before serving.
I think fresh herbs would work really well in this too, but I didn’t have any of the ones I wanted to add. I did have parsley, which I meant to add at the end, but I forgot – oooops!
We had it served over quinoa and topped with some rocket and salad, but I think it would work with rice, pasta or any grain really. Or just have it on its own, it’s quite tasty.