This flavorful vegan stew is super quick and super nutritious. Perfect for cold winter days and easy to scale up if you have friends come over.

Preparation time: 20 minutes

What you need:

2 tablespoons veggie oil

½ cup (100 g) orzo or another small pasta

2 garlic cloves, minced

1 teaspoon coriander powder

1 teaspoon cumin

1 teaspoon pumpkin spice

1/2 teaspoon chili powder

Salt & Pepper to taste

4 cups (1 liter) veggie stock (low sodium is best)

2 (14 oz/400g) cans black beans (low sodium), drained (you can also cook dried black beans, but that takes much longer and you’ll have to do it separately prior to starting the stew)

1 (14oz/400g) can pumpkin puree (or fresh pumpkin, cooked and mashed)

How to do it:

In a large pot, heat oil over medium to high heat. Add the pasta, coriander, cumin and garlic and cook for about 1 minute while stirring constantly.

Add the veggie stock and bring it to a quick boil. Reduce heat to medium and cook for about 7-8 minutes until the pasta is al dente.

Stir in the pumpkin puree, pumpkin spice and chili powder; reduce heat and mix well. Taste, and season with salt and pepper.

Add black beans and stir carefully; let simmer for another minute or so to ensure the beans are hot. Serve warm and top with a bit of grated parmesan cheese if you like.

Enjoy!