North African Bean Stew With Barley and Winter Squash
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By cooking.nytimes.com
North African Bean Stew With Barley and Winter Squash
Instructions
Cook:1h 45min
Updated at: Thu, 21 Nov 2024 17:04:40 GMT
Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories294.4 kcal (15%)
Total Fat10.8 g (15%)
Carbs40.5 g (16%)
Sugars4.6 g (5%)
Protein11.5 g (23%)
Sodium1663.1 mg (83%)
Fiber9.7 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
⅓ cupextra-virgin olive oil
more for serving
2leeks
white and green parts, diced
1 bunchcilantro
leaves and stems separated
1 cupfennel
finely diced, fronds reserved large fennel bulb
3garlic cloves
finely chopped
2 ½ tablespoonsbaharat
0.5cinnamon stick
2 tablespoonstomato paste
2 quartschicken broth
or vegetable
½ cuppearled barley
2 ½ teaspoonskosher salt
more as needed
saffron
crumbled, optional
4 cupsbeans
cooked, or chickpeas
2 cupsbutternut squash
peeled and diced
¾ cupturnip
peeled and diced
½ cupred lentils
plain yogurt
for serving
Aleppo pepper
or hot paprika, for serving
Instructions
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Makes leftovers
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