Spiced squash, butter bean and purple sprouting broccoli stew | Sainsbury`s Magazine

Ingredients

• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1½ tsp smoked paprika
• ½ tsp crushed chillies
• 1 tbsp ghee (or butter)
• 2 large onions, diced
• 2 tsp fresh thyme or oregano leaves, or 1 tsp dried thyme or oregano
• 4 garlic cloves, finely chopped
• zest and juice of 1 lemon
• 1 small butternut squash (around 800g), peeled and chopped into 3cm cubes
• 1 litre homemade chicken stock or good-quality vegetable stock
• 600g purple sprouting broccoli
• 3 x 400g tins butter beans, drained
• 1 large handful of coriander
• 1 large handful of flat-leaf parsley
• 100g organic feta cheese, to crumble over