Maftoul, squash & tomato stew
This comforting dinner is perfect on its own or served with crusty bread. Feel free to adapt to what you have - try a different squash, herbs, maybe swap chickpeas for the haricot beans, or freekeh for maftoul. (If you use freekeh just remember to rinse and soak for 15 minutes before cooking.) Adapted from Zaytoun.
Ingredients
- 1 red kuri squash seeds and pulp removed, sliced into wedges, skin left on
- 2 large cloves of garlic
- A few glugs of olive oil
- 1 large red onion
- 1 tbsp ras el-hanout
- 750 g tomatoes small ones left whole, larger ones quartered (or 2 tins)
- 400 g tin of haricot beans drained
- 200 g maftoul
- 4 tbsp za’atar
- 4 tbsp vegan cream cheese
- Handful of coriander leaves
- Handful of mint leave roughly chopped
Instructions
- Preheat oven to 180°C
- Add squash and garlic to a roasting tray, coat with a glug of olive oil, season and bake for 45 minutes or until the squash is just charing at the edges
- Meanwhile, over a medium heat, add a generous glug of olive oil to a pan to which you have a lid, add the onions, stirring regularly until soft. Add the ras el-hanout and stir until fragrant then add the tomatoes and combine. Place the lid on, reduce the heat to low and cook, stirring occasionally until the tomatoes have broken down, (around 15 minutes). Using a handheld blender, blend until smooth and simmer until reduced to a thick soup like consistency
- Peel the roasted garlic then using a fork, mash and add to the tomato mixture along with the haricot beans
- Place rinsed maftoul in 350ml water, bring to the boil and simmer for 12 minutes, drain and add to the tray of squash with 4 tbsp za’atar and a generous glug of olive oil, carefully combine
- Take the tomato mixture off the heat, stir through the vegan cheese, top with the za’atar squash and maftoul and finish with another glug of olive oil, coriander and mint leaves
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