- Moroccan Chickpea Stew.jpg (31.98 KiB) Viewed 502 times
Preparation Time: 15 minutes
Cooking time: 15 minutes
Serves: 4
If served as four portions, provides 217 cals, 6g fat (of which 1g saturates), 11g sugar and 0.5g salt per portion.
Ingredients
- 1 tbsp olive oil
- 2 cups cubed peeled butternut squash (½ inch cubes)
- 1 large onion, chopped
- 1 large sweet red pepper, chopped
- 1 tsp ground cinnamon
- ½ tsp pepper
- ¼ tsp ground ginger
- ¼ tsp ground cumin
- ¼ tsp salt
- 425g (15oz) tinned chickpeas or garbanzo beans, rinsed and drained
- 400g (14½oz) tinned diced tomatoes, undrained
- 1 cup water
- Chopped cilantro (optional)
Method
1. In a Dutch oven (or similar), heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended.
2. Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.
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