Black Bean and Pumpkin Stew With Pasta

Name: Black Bean and Pumpkin Stew With Pasta
Total time: 20 min
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for serving; 0.5 cups (3.5 ounces/100 grams) orzo or another short pasta; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 0.5 teaspoons garlic powder; 0.5 teaspoons fine salt, plus more to taste; 0.5 teaspoons finely ground black pepper, plus more to taste; 4 cups (1 quart) no-salt-added vegetable broth; 2 (15.5-ounce) can black beans, drained and rinsed; 1 (15-ounce) can pumpkin puree; Homemade or store-bought croutons, for serving

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Total: 20 minutes

Instructions

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Step 1

In a large pot over medium-high heat, heat the oil until it shimmers. Add the pasta, coriander, cumin, garlic powder, salt and pepper and cook, stirring regularly, until fragrant and toasted, 1 to 2 minutes.

Step 2

Add the broth and increase the heat to bring it to a boil. Stir in the black beans and pumpkin puree, decrease the heat so the liquid is at a simmer, and cook until the pasta is al dente, 7 to 9 minutes. Taste, and season with more salt and/or pepper, if needed. Ladle into bowls and serve warm, drizzled with olive oil and a few croutons scattered on top.

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