Add the pumpkin cubes and ground walnuts and return the mixture to the boil, stirring until the stew thickens. Add the orange zest and stir in just enough water to get the thickness you like.

Stews are great for freezing, so it always pays to make double the quantity you need and keep another portion for later. Store in the freezer in an airtight container for up to a month. Stews were ...

Photo / Nico Schinco An impressive (and vegetarian) spin on a classic Persian dish from Leila Heller ... Tomato, roasted repper and chickpea stew. A myriad of spices make this vegetarian dish ...

Tender lamb and plenty of spices gives this hearty stew a lovely taste. The addition of orzo helps to thicken it up, plus we ...

For a vegetarian or vegan version of this stew, cook a large cubed aubergine instead of the pork in the first step, adding an extra tablespoon of oil once it begins to fry.

Paying homage to his Middle Eastern background, Ottolenghi turns to rosewater and honey, marrying them with sweet cheese, ...

Yes, there’s a recipe here (two, in fact), along with five other artichoke-starring dishes, Jewish-style pasta amatriciana, braised chicken and chickpea stew, whole roasted fish ... This was a strong ...

Mouthwatering recipes like our White Bean & Sun-Dried Tomato Gnocchi Recipe and Chickpea & Potato Curry are nutritious ... This hearty red lentil soup uses spices common in Persian cuisine: turmeric, ...

We have his recipes for a beet dip, chickpea stew, ricotta crêpes, and plenty more of your soon-to-be favorites.