Penny2017-11-28T20:20:22+00:00 Total Recipe Views: 2,487 Butternut squash and chickpea stew By Penny Vegan, Vegetable, Vegetarian American, English 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 close full screen 00:00 1 Review Uwinsc January 30, 2018 I wasn’t sure I was going to like this but it was really tasty Cancel replyYou must be logged in to post a comment.