By Lynette McWilliams

This black bean and pumpkin stew is hearty, pantry-friendly and ready in 20 minutes

Ingredients

4 servings

2 tablespoonsextra-virgin olive oil

plus more for serving

½ cuporzo

or another short pasta

1 teaspooncoriander seeds

1 teaspooncumin seeds

½ teaspoongarlic powder

½ teaspoonfine sea salt

or table salt, plus more to taste

½ teaspoonblack pepper

finely ground, plus more to taste

1 quartlow-sodium vegetable stock

or unsalted

2 x 15.5 ouncecan black beans

drained and rinsed

1 x 15 ouncecan pumpkin puree

croutons

Homemade or store-bought, for serving

Instructions