Spaghetti and chicken meatballs in red pepper sauce
🍽 Serves 4◆ Easy
30-minute meal recipes
Brothy beans with pumpkin
Brothy beans are comfort in a bowl. “This simple dinner showcases the sweet warmth of pumpkin, pairing it with creamy white beans and a pumpkin-seed chilli oil,” says delicious. food producer Emily Gussin. This recipe is from Emily’s debut cookbook, Don’t Waste Your Pumpkin (Murdoch Books £8.99). Got more pumpkin leftover from Halloween? Try this indulgent cheesy pumpkin toastie.
Dairy-freeGluten-freeVeganVegetarian
Serves2-3
Hands-on15 min. Simmering time 15 min
Oven15 min
DifficultyEasy
Method
Heat 1 tbsp of the oil in a medium saucepan over a low-medium heat. Add the onion, cumin seeds and a pinch of salt, then cook for about 12 minutes until soft and light golden.
Meanwhile, make a chilli oil. Put the remaining oil in a small frying pan over a low heat, then add the garlic, chilli and pumpkin seeds. Cook for 10 minutes to slowly release the flavours without burning the garlic. Remove from the heat and season with salt.
Once the onion is soft, add the stock and pumpkin, then simmer for 10= minutes. Tip in the beans and their liquid, then cook for 4 minutes. Stir in the cavolo nero and cook for 1-2 minutes until wilted. Season and serve topped with the chilli oil.
Nutrition
| Calories | 432kcals |
|---|---|
| Fat | 17g (2.2g saturated) |
| Protein | 16g |
| Carbohydrates | 44g (6.6g sugars) |
| Fibre | 19g |
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