Spiced Bean and Pumpkin Stew

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This is a great way to use up leftover pumpkin flesh, if you've hollowed out a pumpkin for Halloween. Otherwise, buy a small acorn squash or patty pan, weighing no more than 450 g/1 lb before preparation.

Serves 2

1 small onion, chopped, or 30 ml/2 tbsp frozen diced onion
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
5 ml/1 tsp sweet paprika
A pinch of crushed dried chilli flakes or 1.25 ml/¼ tsp chilli paste
120 ml/4 fl oz/½ cup very hot (not boiling) vegetable stock
350 g/12 oz peeled pumpkin or squash, cut into 2.5 cm/1 in cubes
225 g/8 oz peeled fresh or frozen sweet potatoes, cut into 2.5 cm/1 in cubes
100 g/4 oz trimmed okra (ladies' fingers) or fresh or frozen French beans
½ 400 g/14 oz/large can of cannellini or haricot (navy) beans
120 ml/4 fl oz/½ cup passata (sieved tomatoes)
Salt and freshly ground black pepper

1. Put the onion, garlic, paprika and chilli in the ceramic cooking pot. Pour the stock over, cover with the lid and switch on the slow cooker to Low. Leave for 3-4 minutes while measuring and preparing the rest of the ingredients.
2. Add the pumpkin and sweet potato cubes, the okra or French beans and the cannellini or haricot beans. Pour the passata over and season with salt and pepper.
3. Stir everything together, then re-cover with the lid and cook for 4-5 hours or until the vegetables are very tender. Transfer half the stew to a bowl or freezer container and allow to cool.
4. Serve the remainder straight away on a warm plate, accompanied by crusty wholemeal bread.

Second serving
Either cover the cooled mixture and chill in the fridge for the following day, or freeze for up to a month. If frozen, allow to defrost in the fridge overnight. To serve, transfer to a saucepan and heat until piping hot.

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