Name: Butternut squash and chickpea stew
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Ingredients: 1 butternut squash, cut into chunks; 2 tblspn olive oil; Sea salt; Ground black pepper; 2 chopped red onions; 4 cloves garlic, minced; 1 tspn 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

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A tasty vegetarian supper

Yields4 Servings

Cook Time1 hr 25 mins

1 butternut squash, cut into chunks

2 tblspn olive oil

Sea salt

Ground black pepper

2 chopped red onions

4 cloves garlic, minced

1 tspn 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

Heat oven to 180c

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

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

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

Add onions and a pinch each of salt and pepper.

Cook for 3 to 4 minutes.

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

Add the carrots and the stock

Bring to a boil over high heat.

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

Add tomatoes and chickpeas.

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

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

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

Serve with rice , cous cous or quinoa

CategoryVegan, Vegetable, Vegetarian

Ingredients