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Serves 4

1 onion, finely chopped
2 cloves garlic, , finely chopped
1 chilli, finely chopped
Aprrox 600g pumpkin, peeled and cut into chunks
1 can borlotti beans, drained and rinsed
2tsp paprika
1tsp ground cumin
1 can chopped tomatoes
2tbsp ground almonds
75g spinach
25g dark chocolate or 1tbsp cocoa

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Serve with tortilla crisps or rice and a big dollop of soured cream

As with most stews, this tastes better when made the day before so the flavours can mingle.

Leftovers will keep in the fridge for 4-5 days.

Spicy Pumpkin and Bean Stew

Paprika, cumin and chocolate made this a rich and hearty stew. Using ground almonds helps thicken the stew and adds a sweet nuttiness that adds real depth to the stew.

Use parsnips, carrots or butternut squash instead of the pumpkin and winter greens in place of the spinach.


Cook the onion in 1tbsp oil for 3mins until softened. add the garlic and chilli and cook for 2mins more.

Tumble in the chunks of pumpkin and beans and sprinkle over the paprika and cumin. Stir well so that the spices can fry a little and everything is well coated.

Pour in the chopped tomatoes, fill the can with water and throw this in too. Stir in the ground almonds, bring to the boil and simmer for 20-30mins until the pumpkin is cooked and the sauce is thick and dark.

Stir in the spinach until it wilts. Now add the chocolate, stir and cook for a minute or two. Season.

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