Chickpea and butternut squash stew

Recipe by: Michelle Darmody

This tasty veggie dinner can be made in a slow cooker

Chickpea and butternut squash stew

SERVES

4

PEOPLE

PREP TIME

5

MINUTES

COOKING TIME

20

MINUTES

Ingredients

  • A dash of rapeseed oil

  • 2 red onions, diced

  • 6 cloves of garlic, crushed

  • 1 small butternut squash, peeled and cubed

  • 3 tsp ground cinnamon

  • 2 tsp chilli powder

  • 3 tsp cumin seeds

  • 1 tin chopped tomatoes

  • 2 tsp honey or golden caster sugar

  • 1 tin chickpeas, drained

  • 1 tbsp of golden raisins

  • 50 mls stock

  • To serve:

  • Steamed couscous for four

  • 2 scallions, sliced

  • 2 tbsp slivered almonds, toasted

  • A spoon of natural yoghurt

Method

  1. Put all of the ingredients for the stew into a large ovenproof dish. Place it into your preheated over without a lid. Allow to bubble away until the squash is soft. You can add a little more stock as it bubbles if you feel the squash is soaking up all of the liquid.

  2. Serve with the couscous, scallions and the yogurt and slivered almonds on top.

  3. You could serve it with freshly chopped coriander or some preserved lemons as well if you wish.

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