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Butternut Squash, Chickpea and Spinach stew

March 6, 2018

Stews are just such a cheap, easy and delicious meal plus theyre really good to use up the odds and end that you may have hidden in the back of the fridge/freezer! I start all my stews  with the same spice blend and then add different combinations of veg, pulses and lentils!

 

Prep/cooking time:

40 mins (approx.)

 

 serves 4-6 (approx.)

 

You will need:

1 red onion

4 cloves of garlic

1 thumb size piece of ginger

1 butternut squash

1 tin of chickpeas

a couple of handfuls of spinach

2 tins of tomatoes

1 tsps. of cayenne pepper

1 tsps. of turmeric

1 tsps. of cumin

1 tsps. of all spice

1 tsps. of cinnamon

 a couple of bay leaves

 a generous pinch of salt and pepper

oil of you choice ( I used cold press rapeseed)

 

Equipment:

1 large pan

1 small pan

1 chopping board

1 knife

1 garlic crusher

1 peeler

1 baking tray

1 colander

 

Method:

Preheat oven to 190c Gas mark 5

Peel and chop squash length-ways, de-seed and then chop the squash into cubes

Place in baking tray with a generous coating of oil, salt and pepper and roast for 20 minutes

Peel and dice red onion, sauté in large pan with a generous glug of oil and pinch of salt on medium heat

Peel and grate the ginger, peel and crush the garlic and add to the pan once onion has softened

Take small pan and place on the hob at medium heat to warm the spices for a couple of minutes stirring constantly

Add spices to the large pan, coating the garlic/onion/ginger, add the bay leaves and a splash of water-stir well and turn down the heat

After 20 minutes remove squash from oven and decant into pan, then add the tins of tomatoes, drained chickpeas and mix thoroughly

Have a taste and season with more salt and pepper if needed, leave to simmer for a further 10 minutes

Just before serving add a handful of washed spinach aaaand voilaaaa!

 

I usually serve mine with lemony quinoa and top with fresh parsley and a sprinkle of seeds.

 

 

 

 

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