Hearty Castor Bean Stew

1.In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

2.Add the minced garlic and sauté for an additional minute until fragrant.

3.Stir in the diced carrots, potatoes, and bell pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

4.Add the cooked castor beans, vegetable broth, diced tomatoes (with their juice), cumin, smoked paprika, dried thyme, bay leaf, salt, and pepper. Stir well to combine all ingredients.

5.Bring the stew to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the vegetables are tender and the flavors meld together.

6.Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

7.Ladle the stew into bowls and garnish with fresh parsley before serving.