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Spicy butternut squash, chickpea and spinach stew (Serves 4)

Posted in Recipes

butternut squash 2


1 tablespoon olive oil

1 onion, peeled and diced

2 inch piece of fresh ginger, peeled and chopped

2 cloves garlic, peeled and chopped finely

1/2 tin chopped tomatoes

1 teaspoon cumin

1 teaspoon coriander

¼ teaspoon cinnamon

¼ teaspoon cayenne pepper

1 cup vegetable stock (low salt)

1 small butternut squash, peeled and diced

1 tin chickpeas, drained and rinsed

Spinach, roughly chopped

Juice of 1/2 lime

What to do

  1. In a large pan, add the oil and saute the onion and ginger until softened. Add the garlic and saute for a further minute.
  2. Add the cumin, cinnamon, coriander, cayenne pepper, veg stock, tomatoes and the chopped squash. Bring to a boil, then lower heat and simmer until the squash is soft.
  3. Add the chickpeas and spinach, leave for a further few minutes until the spinach wilts.
  4. Add the lime juice and stir.
  5. Serve with a small portion of rice or quinoa, or you could add some white fish such as cod.



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