Chickpea And Squash Stew

SERVES 2

READY IN 70 MINUTES

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This is a vegan Winter warmer – add in all of the veggies and you will definitely feel good after eating this.

The Recipe

Ingredients

3 tbsp olive oil

2 white onions, finely chopped

sea salt and pepper

5 garlic cloves, crushed (save one for the sautéed kale)

1 tbsp grated ginger

1 tbsp ras el hanout

2 tbsp tomato puree

400g (1 tin) chopped tomatoes

500ml vegetable stock

400g (1 tin) chickpeas

1 butternut squash, peeled and chopped into cubes

100g edamame beans

½ red chilli, finely sliced

60g kale, stalks removed

½ lemon, juiced

4 tbsp chopped parsley

Directions

Heat the oil in a pan and sauté the onion with a pinch of salt for 5 minutes. Throw in 4 crushed cloves of garlic, the ginger and Ras El Hanout and sauté for 30 seconds. Add your tomato puree, chopped tomatoes, stock, drained chickpeas and the cubed butternut squash. Cook on a low simmer for 1 hour until the squash is cooked through. In the last 5 minutes of cooking time, add the edamame beans. Now stir fry the chilli and extra garlic in a pan for 1 minute, add the kale and sauté gently until the stew is done. Serve with the kale, a generous squeeze of lemon juice and a sprinkle of parsley. Top tip: Freeze one portion for later in the week. The night before, leave in the fridge to defrost overnight. Re-heat, adding freshly cooked kale, chilli flakes, yogurt and fresh herbs to spice it up.