Saffron, Butternut, and Bean Stew with Harissa Yogurt

Name: Saffron, Butternut, and Bean Stew with Harissa Yogurt
Yield: Serves 5
Cuisine: Moroccan
Ingredients: 2 cups butternut squash, cut in ½-inch cubes; toasted pine nuts or slivered toasted almonds; 1 tablespoon harissa paste; ½ cup whole milk plain yogurt, preferably Greek; 1¼ cups water or vegetable broth; 2 cups kale, cored and cut into ribbons; ground black pepper, to taste; 2 cups cooked white kidney beans or white navy beans (great northern beans); 1 (28-ounce) can whole or diced tomatoes; ½ cup orange juice; 4 cloves garlic, minced; 2 teaspoons sea salt; ¼ teaspoon saffron; 1 teaspoon ground cumin; 2 teaspoons dried thyme; 2 onions, halved, sliced into thin ribbons; 2 tablespoons extra-virgin olive oil

Preparation info

Serves
5

Difficulty
Medium

Appears in

Whole Bowls

By Allison Day

Published 2021

About

Infused with saffron and orange, this Moroccan-inspired stew will impart the incredible aromas of North Africa into your kitchen. The garlic becomes sweet and mellow once stewed so don’t be afraid of the amount. Leftovers reheat beautifully for lunch the following day.

Ingredients

For the Saffron, Butternut, and Bean Stew

2 tablespoons extra-virgin olive oil
2 cups butternut squash, cut in ½-inch cubes

Africa
Morocco
Stew
Main course
Mediterranean
Gluten-free
Vegetarian

Method

Make the Saffron, Butternut, and Bean Stew

In a large pot or dutch oven, warm oil over medium heat. Add squash, onions, salt, pepper, thyme, cumin, and saffron. Sauté for 15 minutes, until vegetables are tender. Add garlic; cook for 1 minute longer. Add remaining stew ingredients except kale. Roughly break up tomatoes with a wooden spoon. Bring to a boil, r