Budget Noodle, White Bean and Pumpkin Paprika Stew

Instructions

1. 1

   1. Heat a large pot over medium heat and add the olive oil. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for 30 seconds more, stirring so it does not burn.

2. 2

   2. Add the pumpkin, sweet paprika and ground cumin. Mix well and cook for 2 minutes so the spices bloom in the oil and coat the pumpkin.

3. 3

   3. Stir in the crushed tomato and cook for 3 minutes, stirring, until the mixture looks slightly thickened.

4. 4

   4. Pour in the hot water or vegetable broth, add the salt and black pepper, and bring to a gentle boil. Reduce to medium-low heat and cook for 10 minutes so the pumpkin starts to soften.

5. 5

   5. Add the short pasta and the cooked white beans. Cook for 8 to 10 minutes more, stirring occasionally, until the pasta is tender and the pumpkin is very soft. If the stew thickens too much, add a little more hot water.

6. 6

   6. Turn off the heat and stir in the vinegar. Taste and adjust salt and pepper if needed.

7. 7

   7. Divide into bowls and finish with the fresh parsley on top. Serve hot. If you want to keep it warm in the oven, use an oven-safe dish and heat at 300°F (150°C) for 5 to 10 minutes.