North African Bean Stew With Barley and Winter Squash

Name: North African Bean Stew With Barley and Winter Squash
Total time: 1 min
Ingredients: 1/3 cup extra-virgin olive oil, more for serving; 2 leeks, white and green parts, diced; 1 bunch cilantro, leaves and stems separated; 1 cup finely diced fennel, fronds reserved (1/2 large fennel bulb); 3 garlic cloves, finely chopped; 2 1/2 tablespoons baharat (see note); 1/2 cinnamon stick; 2 tablespoons tomato paste; 2 quarts chicken or vegetable broth; 1/2 cup pearled barley; 2 1/2 teaspoons kosher salt, more as needed; Large pinch saffron, crumbled (optional); 4 cups cooked beans or chickpeas; 2 cups peeled and diced butternut squash (1 small squash); 3/4 cup peeled and diced turnip (1 medium); 1/2 cup red lentils; Plain yogurt, for serving; Aleppo pepper or hot paprika, for serving

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Total: 1 hours, 45 minutes

Servings: 9

Author : Melissa Clark

beans butternut squash chickpea

North African Bean Stew With Barley and Winter Squash

Instructions

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Step 1

In a large pot over medium heat, heat oil and cook leeks until they begin to brown, 10 to 12 minutes.

Step 2

Finely chop cilantro stems. Stir into pot, along with diced fennel and garlic. Cook for 2 minutes. Stir in baharat, cinnamon and tomato paste, and cook until paste begins to caramelize, about 2 minutes.

Step 3

Stir in broth, 3 cups water, the barley and the salt. Bring to a gentle boil, stir in saffron, if using, and reduce heat to medium. Simmer uncovered for 40 minutes. Stir in beans, squash, turnip and lentils; cook until barley is tender, about another 20 to 30 minutes. Taste and adjust seasonings, if desired. Remove cinnamon stick.

Step 4

Ladle stew into bowls. Spoon a dollop of yogurt on top and drizzle with olive oil. Garnish with cilantro leaves, fennel fronds and Aleppo pepper or paprika.

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