North African Bean Stew with Barley and Winter Squash

1. Sauté Leeks

Begin by heating the extra-virgin olive oil in a large pot over medium heat. Once warm, tenderize the diced leeks, stirring occasionally, until they soften and take on a golden hue; this should take about 10 to 12 minutes.

2. Add Cilantro Stems, Fennel, and Garlic

Introduce the chopped cilantro stems, diced fennel, and chopped garlic to the pot. Sauté together for a brief couple of minutes until the fragrance of the garlic blooms and the fennel begins to soften.

3. Stir in Spices and Tomato Paste

Stir in the baharat, half a cinnamon stick, and tomato paste. Allow these to mingle and sizzle for about two minutes. The spices will toast and the tomato paste will deepen in color and concentrate in flavor, creating the stew's rich and aromatic foundation.

4. Simmer with Barley and Broth

Pour in the broth and add the pearled barley, sprinkling in the kosher salt. Bring the mixture to a simmer and let the barley dance in the bubbling broth for 40 minutes, or until it starts to soften and the liquid thickens slightly.

5. Add Remaining Ingredients

When the barley has partially cooked, it's time to add the hearty elements: beans or chickpeas, butternut squash, turnip, and red lentils. If you're feeling adventurous, crumble in a pinch of saffron. Continue to simmer the stew for an additional 20 to 30 minutes, just until the squash is tender and the lentils are cooked through.

6. Season and Serve

To finish, taste and adjust the seasoning as needed, then gently remove the cinnamon stick. Ladle the stew into bowls and garnish each serving with a dollop of plain yogurt, a drizzle of olive oil, a sprinkle of cilantro leaves, the reserved fennel fronds, and a dusting of Aleppo pepper or paprika to add a touch of heat.