As we barrel towards the tip of the yr, a crisp chill has entered the air the place I dwell. The drop in temperature makes me need to don my comfiest sweatpants, curl up on the sofa — or pull up the chair to the eating desk should you’re a extra civilized individual — and luxuriate in a bowl of one thing heat and comforting.
Enter this black bean and pumpkin stew.
This recipe begins by toasting entire coriander and cumin seeds together with orzo in olive oil till the pasta is browned and nutty. (Any brief pasta will work on this recipe, or you possibly can omit it to make the stew gluten-free.) The entire spices add pleasant bursts of taste and texture while you chunk into them for a welcome shock.
Canned pumpkin puree — ‘tis the season! — offers the stew loads of physique. The pasta helps thicken it a bit, too. The feel is what designates this recipe as a stew versus a soup for me, however be at liberty so as to add extra inventory should you want a thinner consistency. Lastly, canned black beans add earthy protein and additional heft, although any bean can work of their place.
An added bonus: This flavorful vegan stew comes collectively in simply 20 minutes and is created from pantry substances, so you possibly can simply attain into your cabinets as a substitute of braving the chilly to move to the grocery retailer. Serve it drizzled with a fruity olive oil on high and a few croutons, both selfmade or store-bought, for a bit of little bit of crunch and additional taste.
20 minutes
4 servings (about 6 cups)
Storage Notes: Leftover soup may be refrigerated for as much as 4 days.
Elements
2 tablespoons extra-virgin olive oil, plus extra for serving
½ cup (3½ ounces/100 grams) orzo or one other brief pasta
1 teaspoon coriander seeds
1 teaspoon cumin seeds
½ teaspoon garlic powder
½ teaspoon high quality sea salt or desk salt, plus extra to style
½ teaspoon finely floor black pepper, plus extra to style
4 cups (1 quart) unsalted or low-sodium vegetable inventory
Two (15.5-ounce) can black beans, drained and rinsed
One (15-ounce) can pumpkin puree
Do-it-yourself or store-bought croutons, for serving
DIRECTIONS
In a big pot over medium-high warmth, warmth the oil till it shimmers. Add the pasta, coriander, cumin, garlic powder, salt and pepper, and prepare dinner, stirring recurrently, till aromatic and toasted, 1 to 2 minutes.
Add the vegetable inventory and enhance the warmth to convey it to a boil. Stir within the black beans and pumpkin puree, lower the warmth so the liquid is at a simmer, and prepare dinner till the pasta is al dente, 7 to 9 minutes. Style, and season with extra salt and/or pepper, if wanted. Ladle into bowls and serve heat, drizzled with olive oil and some croutons scattered on high.
Vitamin info per serving (1 1/2 cups) | Energy: 409; Whole Fats: 9 g; Saturated Fats: 1 g; Ldl cholesterol: 0 mg; Sodium: 542 mg; Carbohydrates: 66 g; Dietary Fiber: 15 g; Sugar: 9 g; Protein: 18 g