Somali · beginner
Somali Spiced Pumpkin And White Bean Stew
A comforting Somali stew featuring sweet butternut squash and creamy white beans simmered with fragrant xawaash spices and finished with fresh lemon.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a deep skillet or medium pot over medium heat.
- 02
Add the diced yellow onion and sauté for 5 minutes until soft and translucent.
- 03
Stir in the minced garlic and xawaash spice blend, cooking for 1 minute until fragrant.
- 04
Add the cubed butternut squash, crushed tomatoes, and vegetable broth to the pot, stirring well to combine.
- 05
Bring the liquid to a simmer, then lower the heat to medium-low, cover, and cook for 15 minutes until squash is fork-tender.
- 06
Fold in the drained white navy beans and cook uncovered for another 5 minutes to warm the beans through.
- 07
Remove from heat, stir in the fresh lemon juice, and garnish with chopped fresh cilantro before serving.
A LITTLE KITCHEN KNOW-HOW
Simmering Stews
Cooking ingredients uncovered or partially covered in liquid at a gentle bubble to merge fragrant spices and tenderize root vegetables.
Notes from the kitchen
- Cut squash into uniform half-inch pieces so they cook evenly without becoming mushy.
- If xawaash spice blend is unavailable premade, mix equal parts ground cumin, coriander, black pepper, and cardamom.
- Original home-cooking adaptation inspired by Somali; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
