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North African Bean Stew With Barley And Winter Squash Recipe

Ingredients

• ⅓ cup extra-virgin olive oil, more for serving
• 2 leeks, white and green parts, diced
• 1 bunch cilantro, leaves and stems separated
• 1 cup finely diced fennel, fronds reserved (1/2 large fennel bulb)
• 3 garlic cloves, finely chopped
• 2 ½ tablespoons baharat (see note)
• ½ cinnamon stick
• 2 tablespoons tomato paste
• 2 quarts chicken or vegetable broth
• ½ cup pearled barley
• 2 ½ teaspoons kosher salt, more as needed
• Large pinch saffron, crumbled (optional)
• 4 cups cooked beans or chickpeas
• 2 cups peeled and diced butternut squash (1 small squash)
• ¾ cup peeled and diced turnip (1 medium)
• ½ cup red lentils
• Plain yogurt, for serving
• Aleppo pepper or hot paprika, for serving

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