Butter Bean, Chickpea, Squash & Seaweed Ragu

Method

1. Preheat the oven to 200°C.
2. Roast the butternut squash on a baking tray for 25 minutes. Leave to cool, then halve, remove the seeds and skin, and chop the flesh into bite-sized chunks.
3. Heat the oil in a saucepan over a medium heat. Sauté the peppers, shallots, parsnip, garlic and spices for 5 minutes, until they start to soften.
4. Add the chickpeas, butter beans, squash, Seaweed Seasoning and stock. Bring to the boil, then simmer, partly covered.
5. Stir in the cream from the can of coconut milk (leave the water behind) and add the frozen spinach.
6. Simmer for 15 to 20 minutes until thick and the stock has reduced. Stir in the Toasted Sweet Kelp.
7. Garnish with walnuts and pumpkin seeds.

Using fresh spinach? Add 3 or 4 handfuls at the end until wilted. For a quick version, use canned chickpeas and butter beans, well rinsed. See our Vegetable Stock and Seaweed Infused Oil recipes.

Written by Margaret Lee