Peel and cut onions into fairly thick slices. Cut the peeled carrots and parsnips or potatoes into fairly thick batons and cut the peeled sweet potato into 3cm chunks. Peel the swede and cut it into 1.5cm rounds then into quarters. Heat the oil in a flameproof casserole dish and saute the onions over medium low heat for 5 minutes or until soft and transparent. Add the garlic, tomato purée and harissa paste and stir for a minute.
Add the carrots, parsnips or potatoes, sweet potatoes and swede. Pour in the stock and black pepper, bring to simmer. Cover and cook for 30 mins until the vegetables are tender. Stir in the butterbeans and canned tomatoes and cook for a further 15 minutes. Press some of the beans into the sides of the casserole dish to break them up and thicken the sauce. Check seasoning, adding salt if necessary, and serve sprinkled with plenty of parsley.
Tip - Try serving each portion with 3 tbsp lemon and coriander couscous and a green side salad - adds 100 calories.
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