Moroccan Style Pumpkin And Lima Beans

INGREDIENTS

2 cups low-sodium vegetable stock
½ teaspoon. turmeric
½ teaspoon. coriander
Pinch of cumin
1 cup leeks, halved lengthwise and sliced
1 cup parsnips, cut into 1cm cubes
450g piece of pumpkin, peeled, seeded, and cut into 1cm cubes
2 cups yellow and/or green summer squash, sliced
1 red bell pepper, seeded and chopped
½ cup dried apricots, chopped
1 can lima beans, rinsed and drained
Pinch of crushed dried red pepper flakes, or to taste (optional)
Salt and pepper to taste
Chopped fresh parsley or cilantro for garnish

METHOD

Combine vegetable stock, turmeric, coriander, cumin, leeks, and parsnips in Dutch oven and bring to a boil. Reduce heat to medium, cover pot, and simmer for 5 minutes.

Add pumpkin, squash, and red pepper to pot, then bring stock back to a boil. Stir in apricots, lima beans and red pepper flakes, if using. Season with salt and pepper. Reduce heat, cover pot, and simmer for 10 minutes or until all vegetables are tender.Sprinkle with parsley and serve

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