Maftoul, squash and tomato stew
A comforting, versatile dinner, adapted from Zaytoun. Adjust to taste or what’s in your cupboard. Serves 4 with crusty bread.
Ingredients
- 1 medium squash deseede (peeled if needed), in wedges
- 2 cloves garlic unpeeled
- Olive oil
- 1 red onion sliced
- 1 tbsp ras el-hanout
- 750 g assorted tomatoes tins are okay
- 400 g can cannellini beans or chick peas
- 200 g maftoul or freekeh, just soak 15 min first
- 4 tbsp za’atar
- 4 tbsp vegan cream cheese
- Handful each coriander and mint leaves or your choice!
Instructions
- Preheat oven to 180°C. In a roasting dish, mix squash & garlic with a glug of oil. Season and bake ~45 min or until squash is just charring.
- Meanwhile, saute onions til soft. Add ras el-hanout and stir to fragrant, then add tomatoes. Cover, reduce heat to low and cook, stirring occasionally ~15 min. Blend to smooth, and simmer until reduced.
- Peel garlic, mash with a fork, and add to tomatoes with the beans.
- Rinse maftoul and bring to boil in 350ml water, then simmer ~12 min. Drain and add to the squash with za’atar and another glug of olive oil.
- Take tomato mixture off heat, stir through the vegan cheese, top with squash and maftoul, and top with more oil and a the chopped herbs.
Tried this recipe?Let us know how it was!
