Looking for a year-round veggie dish to keep you satisfied? My Spiced Chickpea and Squash Stew takes inspiration from Morocco where I’ve used the delicious spice Ras El Hanout which is often used in tagines.
This veggie dish is really great for making a big batch of and either freezing it in portions, or taking to work in tupperware. The perfect Sunday night cook-up dish.
If you’re looking for other delicious veggie stews, or you’ve tried this one but want something new – my warming pumpkin and butterbean bowl is the one for you!
Ready in 70 minutes
Good For Dinner Party
Finely chop your onions. Heat the avocado oil in a pan and sauté the onion with a pinch of salt for 5 minutes.
Peel and chop the squash into bite size chunks. Drain the chickpeas and leave to the side.
Throw in the garlic, ginger, Ras El Hanout and sauté for 30 seconds. Add in the tomato paste, chopped tomatoes, stock, chickpeas and squash.
Cook on a low simmer for 1 hour until the veggies are cooked through. Squeeze over the lime juice and top with parsley to serve.