1 medium squash, eg butternut squash, peeled and cut into chunks
400g tin chopped tomatoes
400g tin chickpeas or cannellini beans, drained
740ml vegetable stock
1 tbsp ground cumin
1 tbsp tomato paste
salt and pepper
1 lemon, juice and zest (optional)
yoghurt and fresh mint to serve
“You can add some spinach or chopped kale when you add the beans to the stew.”
What to do
Heat the oil over a medium heat and cook the onions and carrots for about 5 minutes until slightly softened. Stir occasionally to stop them catching. Add the garlic and tomatoes, stir and cook for another 5 minutes.
Stir in the cumin, chilli powder (if using), tomato paste and season with a few pinches of salt and pepper and cook for 1 minute.
Stir in the squash then add the vegetable stock. Bring to the boil, reduce the heat and cook for 30-40 minutes until the squash is tender. Add the chickpeas and simmer for about 10 minutes until the stew is thick, stirring occasionally.
Just before serving, stir in the lemon juice and zest (if using), adjust salt and pepper if necessary.
“You can add some spinach or chopped kale when you add the beans to the stew.”
