Moroccan Chickpea & Butternut Squash Stew


This is a delicious vegetarian/vegan recipe for a beautiful Moroccan Chickpea & Butternut Squash Stew.

Cooking Info

Prep Time: 10 mins

Cook Time: 60 mins

Servings: 4

Nutrition Information

Calories: 247

Protein: 10g

Carbs: 36g

Fat: 7g

Food Diary Barcode

Ingredients

1 tbsp olive oil

2 onions, chopped

1 carrot, copped

4 garlic cloves, chopped

2 tbsp harissa paste

1 tsp chilli powder

250 g (9 oz) chickpeas, drained

100 g (4 oz) lentils

700 ml (3 cups) vegetable stock

500 g (1 lb) passata

300 g (11 oz) butternut squash, cubed

fresh coriander, for garnish

Method

  1. Heat the oil in a large pan and fry the onions, carrot, garlic for around 5 minutes.
  2. Add the harissa pasta and chilli powder and fry 2 minutes more.
  3. Add the chickpeas, lentils, stock and passata and simmer for 15 minutes.
  4. Add the butternut squash, cover and simmer for 30 to 40 minutes more until the sauce has thickened and reduced.
  5. Garnish with fresh coriander and serve.