Moroccan Chickpea & Butternut Squash Stew

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

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

Category

This recipe is a winner. Before you even start, the simple fact that it has harissa paste means that it's going to be good. Harissa is delicious spice mix, it comes in a jar and you'll find it in all of the supermarkets. It's a blend of olive oil, garlic and fragrant spices like coriander, paprika, caraway and cumin. It adds a fantastic flavour any time you use it and it's a key part of this stew but it's also great when used as a marinade too.

The chickpeas and lentils help to boost the protein content of this dish and the squash adds a delicious sweetness to the meal. If you don't have any butternut squash you can easily use pumpkin or sweet potato instead.

If you'd like to try some of our other vegetarian recipes then be sure to try our Vegetarian Lentil Chilli and Lou's Lush Lentil Curry.

Nutrition Facts

Serving Size 1 serving

Servings 4


Amount Per Serving
Calories 247
% Daily Value *
Total Fat 7g11%
Total Carbohydrate 36g12%
Protein 10g20%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Yields4 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
 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
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.

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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

Directions

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.

Moroccan Chickpea & Butternut Squash Stew