1 tbsp avocado oil
2 small onions, peeled and chopped
4 garlic cloves, crushed
1 red chilli, deseeded and chopped
2–3 star anise
1 cinnamon stick
400g can cannellini beans,
drained and rinsed
500ml vegetable stock
5 sprigs thyme
150g dried apricots, roughly chopped
150g potato, peeled and cut into chunks
450g sweet potatoes, peeled and cut into chunks
450g butternut, peeled and cut into chunks
1½ tsp harissa paste
Large handful parsley, chopped
- Heat the vegetable oil in a large, heavy-based casserole over a medium heat. Add the onion and cook for 5 minutes, or until softened and browned. Next, add the garlic, chilli, star anise and cinnamon, and cook for another minute.
- Add the beans, stock, thyme and apricots. Bring to the boil, then simmer, cover and cook for 1 hour.
- Add the remaining veg, mix well and add more water if needed. Bring back to the boil and allow to simmer for 20–30 minutes until tender. Stir through the harissa paste and parsley, then season and serve.