Serves: 4 | Preparation time: 10 minutes, plus overnight soaking | Cooking time: 1 hour 15 minutes | Prep ahead: Soak beans, Roast pumpkin

Ingredients

• 1 cup (220 g) dried adzuki beans
• ¼ small kent pumpkin, seeded, skin left on
• 3 cups (750 ml) water
• 1 cinnamon stick
• 2 star anise
• 1 tablespoon finely grated ginger
• 2 spring onions, chopped
• 2 tablespoons tamari
• sea salt
• handful of coriander leaves
• cooked brown rice, to serve

Method

Adzuki beans are what I consider a very restorative food. This stew is perfect for those days where you just feel a little worn down. Stews and soups are good options when you're feeling depleted, as they're gentle on the digestive system and provide nutrients that are easier for our body to utilise. The stew can be frozen for up to 1 month in an airtight container.

Place the adzuki beans in a bowl, cover with cold water and leave to soak overnight. The next morning, rinse and drain well.

Preheat the oven to 200°C (400°F).

Put the pumpkin in a roasting tin and roast for 1 hour or until very soft and golden. Meanwhile, place the adzuki beans and water in a very large saucepan, add the cinnamon stick, star anise and ginger and cook for 1 hour or until the beans are just tender and most of the liquid has evaporated.

Add the roasted pumpkin (with the skin on) to the pan, along with the spring onion and tamari, and simmer for 15 minutes or until thickened and the pumpkin is very tender. Remove the cinnamon stick and star anise, and season to taste with salt. Scatter with coriander leaves and serve with cooked brown rice.