Moroccan Chickpea Stew (HC)
Ingredients
- 1 red onion, diced
- 1 red pepper, diced
- 400g butternut squash, cut into cubes
- 1 heaped tbsp tomato puree
- 1 tsp fresh garlic (or powder)
- 1 tsp fresh ginger (or powder)
- 1 tsp smoked paprika
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp mixed herbs
- Black pepper, for seasoning
- 1 tin chopped tomatoes
- 1 vegetable stock cube (low sodium)
- 300ml passata
- 100ml water
- 1 bay leaf
- 1 tin chickpeas, rinsed and drained
- 50g dried apricots, chopped
- 1 tsp cornflour (optional)
To serve (per portion):
- 1 pitta bread
- 1 tbsp flaked almonds
- 1 tbsp fresh parsley, chopped (optional)
Instructions
Add all the ingredients except the apricots and cornflour to a large pan.
Cover and simmer for 25-30 minutes or until the butternut squash is cooked, stirring occasionally.
About 15 minutes before serving, add the apricots.
Taste test and adjust the seasoning if necessary. Remove the bay leaf.
For a thicker sauce, mix the cornflour with a splash of water and stir it into the stew until it reaches your desired consistency.
Toast or grill the pitta bread if desired.
To serve, add the stew to a bowl and sprinkle with flaked almonds and fresh parsley (if using). Add the pitta bread on the side.