Moroccan Chickpea & Butternut Squash Stew
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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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 chickpeas, drained
- 100 g lentils
- 700 ml vegetable stock
- 500 g passata
- 300 g butternut squash, cubed
- fresh coriander, for garnish
Method
- Heat the oil in a large pan and fry the onions, carrot, garlic for around 5 minutes.
- Add the harissa pasta and chilli powder and fry 2 minutes more.
- Add the chickpeas, lentils, stock and passata and simmer for 15 minutes.
- Add the butternut squash, cover and simmer for 30 to 40 minutes more until the sauce has thickened and reduced.
- Garnish with fresh coriander and serve.