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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.
Servings 4

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.