North African Sugar Bean Stew

Ingredients

• 125 ml Extra-virgin olive oil, more for serving
• 300 g Leeks, white and green parts, diced
• 100 g Parsley, leaves and stems separated
• 40 g Fennel, finely diced, fronds reserved
• 3 Garlic cloves, finely chopped
• 2 ½tbs Baharat (see note)
• ½ Cinnamon stick
• 30 ml All Gold Tomato Paste
• 2 Sachets Benny Stock Sachets, mixed with 1,5 l of boiled water
• 100 g KOO Pearl Barley
• 10 g Kosher salt, more as needed
• Pinch Saffron, crumbled (optional)
• 4 cups KOO Sugar Beans, cooked
• 300 g Butternut, peeled and diced
• 50 g Turnip, peeled and diced
• 50 g KOO Red Lentils, soaked overnight
• Plain yogurt and Aleppo pepper or hot paprika, for serving