Harissa black bean ragout with butternut squash from Bazaar: Vibrant Vegetarian Recipes (page 135) by Sabrina Ghayour

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Notes about this recipe

  • Alisonk on February 07, 2026

    I found this dish really tasty, I used half b/nut squash and half sweet potato, made enough for 2 nights and 2nd night, as always with ‘stew’ type dishes, was so tasty

  • Livia on September 04, 2025

    Really struggled to get the beans to cook, probably cause they were not very fresh, so would suggest to get the butternut roasted and add later to avoid it going mush.it is a bit boring as a meal but have refried leftovers with a couple of eggs or shakshuka style and it worked nicely with extra chilli

  • Maxineanna on July 25, 2024

    Delicious! I will definitely make it again. The recipe didn't say to soak the beans which seemed wrong so I did the quick soak and cooked them in my pressure cooker. I served it with tahini sauce, not the suggested yoghurt. It was rich and comforting.

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