Butternut squash and chickpea stew

PennyAuthorPenny
00DifficultyBeginner

A tasty vegetarian supper

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Yields4 Servings
Cook Time1 hr 25 mins

 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

1

Heat oven to 180c

2

Place 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.

4

In 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.

6

Cook for 3 to 4 minutes.

7

Stir 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

9

Bring to a boil over high heat.

10

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

11

Add tomatoes and chickpeas.

12

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

13

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

14

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

15

Serve with rice , cous cous or quinoa

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

1

Heat oven to 180c

2

Place 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.

4

In 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.

6

Cook for 3 to 4 minutes.

7

Stir 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

9

Bring to a boil over high heat.

10

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

11

Add tomatoes and chickpeas.

12

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

13

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

14

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

15

Serve with rice , cous cous or quinoa

Butternut squash and chickpea stew

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