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Mains
Butternut squash and chickpea stew
This fragrant stew is a midweek winner
Butternut squash and chickpea stew
Chris Morris, head chef at The Kitchen at The Donkey Sanctuary in Sidmouth, shares his African inspired butternut squash and chickpea stew with long grain rice and micro coriander recipe
www.thedonkeysanctuary.org.uk
Serves
4
You will need
Chickpeas
400g (2 tins)
Rapeseed oil
1 tbsp
Black onion seeds
1 tsp
Caraway seeds
1 tsp
Medium onion
1, diced
Garlic
1 tsp, crushed
Carrots
300g, split lengthways and chopped into chunky triangles
Butternut squash
300g, peeled and chopped into 2.5cm cubes
Harissa
1 tsp
Paprika
½ tsp
Ras el hanout
1½ tsp
Plum tomatoes
400g, roughly chopped
To serve
Long grain rice
Micro coriander or freshly chopped coriander
Method
Drain the chickpeas and retain the liquid for later. Soak the drained chickpeas in cold water, removing as much husk as possible, then set aside.
Heat the oil in the pan and add the seeds to toast, stirring for 2 minutes.
Add the onion and garlic to the pan and sweat slowly until they start to colour.
Add the carrot and squash to the pan and continue to cook until the vegetables begin to go translucent.
In a dry pan, toast the spices, stirring for 1-2 minutes.
Add the spices to the vegetables and continue to cook for 5 minutes.
Pour in the tomatoes and the chickpea water and bring to a boil.
Add the chickpeas and simmer gently for an hour, then serve with the rice and coriander.
You will need
Chickpeas
400g (2 tins)
Rapeseed oil
1 tbsp
Black onion seeds
1 tsp
Caraway seeds
1 tsp
Medium onion
1, diced
Garlic
1 tsp, crushed
Carrots
300g, split lengthways and chopped into chunky triangles
Butternut squash
300g, peeled and chopped into 2.5cm cubes
Harissa
1 tsp
Paprika
½ tsp
Ras el hanout
1½ tsp
Plum tomatoes
400g, roughly chopped
To serve
Long grain rice
Micro coriander or freshly chopped coriander
Method
Drain the chickpeas and retain the liquid for later. Soak the drained chickpeas in cold water, removing as much husk as possible, then set aside.
Heat the oil in the pan and add the seeds to toast, stirring for 2 minutes.
Add the onion and garlic to the pan and sweat slowly until they start to colour.
Add the carrot and squash to the pan and continue to cook until the vegetables begin to go translucent.
In a dry pan, toast the spices, stirring for 1-2 minutes.
Add the spices to the vegetables and continue to cook for 5 minutes.
Pour in the tomatoes and the chickpea water and bring to a boil.
Add the chickpeas and simmer gently for an hour, then serve with the rice and coriander.
Butternut squash
,
Chickpeas
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Chickpeas
400g (2 tins)
Rapeseed oil
1 tbsp
Black onion seeds
1 tsp
Caraway seeds
1 tsp
Medium onion
1, diced
Garlic
1 tsp, crushed
Carrots
300g, split lengthways and chopped into chunky triangles
Butternut squash
300g, peeled and chopped into 2.5cm cubes
Harissa
1 tsp
Paprika
½ tsp
Ras el hanout
1½ tsp
Plum tomatoes
400g, roughly chopped
To serve
Long grain rice
Micro coriander or freshly chopped coriander
Drain the chickpeas and retain the liquid for later. Soak the drained chickpeas in cold water, removing as much husk as possible, then set aside.
Heat the oil in the pan and add the seeds to toast, stirring for 2 minutes.
Add the onion and garlic to the pan and sweat slowly until they start to colour.
Add the carrot and squash to the pan and continue to cook until the vegetables begin to go translucent.
In a dry pan, toast the spices, stirring for 1-2 minutes.
Add the spices to the vegetables and continue to cook for 5 minutes.
Pour in the tomatoes and the chickpea water and bring to a boil.
Add the chickpeas and simmer gently for an hour, then serve with the rice and coriander.