Butternut squash and chickpea stew

PennyBy Penny  , ,   ,

November 28, 2017

A tasty vegetarian supper

  • Cook: 1 hr 25 mins
  • Yields: 4 servings

Ingredients

1 butternut squash, cut into chunks

2tblspn olive oil

Sea salt

Ground black pepper

2 chopped red onions

4 cloves garlic, minced

1tspn ground cumin

1tspn smoked paprika

2 carrots chopped

1 tin of chickpeas

1 tin chopped tomatoes

2-3 tspns Harissa

6 squares frozen spinach

0.5 pint vegetable stock

Good squeeze tomato purée

Directions

1Heat oven to 180c

2Place squash on a lined baking tray . Drizzle with half the olive and salt and pepper.

3 Toss until coated and roast until golden brown for about 45 to 50 minutes.

4In a large pan heat the rest of the olive oil on a medium heat.

5 Add onions and a pinch each of salt and pepper.

6Cook for 3 to 4 minutes.

7Stir in garlic and cook for another 3 minutes. Stir in the cumin, and paprika, and cook for 1 minute.

8 Add the carrots and the stock

9Bring to a boil over high heat.

10Reduce heat to low and simmer, covered, until carrots are tender for about 10 minutes

11Add tomatoes and chickpeas.

12 Increase heat to medium-high and simmer for 10 minutes.

13Stir in harissa paste, spinach , roasted squash, and Puree

14Simmer, uncovered, for 5-010 minutes Season with salt and pepper

15Serve with rice , cous cous or quinoa

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