Moroccan-style pumpkin and butter beans | Reader's Digest New Zealand

Ingredients

• 600 ml boiling water
• 1 vegetable stock cube, crumbled, or 2 teaspoons vegetable stock powder
• ½ teaspoon turmeric
• ½ teaspoon ground coriander
• pinch ground cumin
• 200 g leeks, white part only, halved lengthwise and sliced
• 250 g parsnips, cut into 1 cm cubes
• 600 g piece of pumpkin, peeled, seeded and cut into 1 cm cubes
• 400 g zucchini, sliced
• 1 red capsicum, seeded and chopped
• ½ cup (90 g) dried apricots, chopped
• 1 can butter beans, about 400 g, drained
• pinch dried red chilli flakes, or to taste (optional)
• salt
• pepper
• 2 tablespoons pine nuts
• chopped fresh parsley or fresh coriander