Black Bean and Pumpkin Stew With Pasta
Channeling fall with canned pumpkin, this pantry-friendly stew is quick and hearty. The entire dish comes together in about 20 minutes and is loaded with pasta and beans. Whole coriander and cumin seeds add delightful bursts of flavor. The pumpkin puree gives it plenty of body, but feel free to add more stock if you prefer a thinner consistency. Serve drizzled with a fruity olive oil and topped with croutons, either homemade or store-bought, for a little bit of crunch and extra flavor. Total time: 20 mins, 4 servings
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for serving
- ½ cup (3 ½ ounces/100 grams) orzo or another short pasta
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- ½ teaspoon garlic powder
- ½ teaspoon fine salt, plus more to taste
- ½ teaspoon finely ground black pepper, plus more to taste
- 4 cups (1 quart) no-salt-added vegetable broth
- Two (15.5-ounce) cans of black beans, drained and rinsed
- One (15-ounce) can of pumpkin puree
- Homemade or store-bought croutons, for serving
Directions
In a large pot over medium-high heat, heat the oil until it shimmers. Add the pasta, coriander, cumin, garlic powder, salt, and pepper and cook, stirring regularly, until fragrant and toasted, 1 to 2 minutes.
Add the broth and increase the heat to bring it to a boil. Stir in the black beans and pumpkin puree, decrease the heat so the liquid is at a simmer, and cook until the pasta is al dente, 7 to 9 minutes. Taste, and season with more salt and/or pepper, if needed. Ladle into bowls and serve warm, drizzled with olive oil and a few croutons scattered on top.
