Moroccan butternut squash & chickpea stew
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Serves:     people
Notes from Anna

A deliciously  healthy and energy-boosting one-pot meal, rich in antioxidants and vitamin from the tomatoes and butternut squash and iron and fibre from the lentils and chickpeas. Serve with some plain brown basmati rice.



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  1. Peel and finely chop the onion. Wash and chop the parsley and coriander. Peel and crush the garlic.
  2. Make the vegetable stock according to packet instructions.
  3. Place the lentils in a colander and rinse under running water.
  4. Heat the oil in a large saucepan. Add the onion, sprinkle with a little salt and soften.
  5. When the onions are starting to turn golden, add the garlic, chopped parsley, turmeric, cinnamon and harissa paste. Sauté for a couple of minutes.
  6. Add the chopped tomatoes and lentils. Lower the heat and simmer for about 12 -15 minutes.
  7. Meanwhile, peel and deseed the squash or pumpkin and cut into large cubes. Add to the pan with the stock and chickpeas.
  8. Cover the pan with a lid and simmer gently for about 20 minutes, until the squash is tender but still retains its shape.
  9. Remove from the heat, add a generous grinding of black pepper, scatter with the chopped coriander and serve.

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