Vegan

Butternut squash and chickpea stew 

Serves 4

 

 

This is a beautiful ‘throw it all in stew’. I used my Le Cresuet casserole dish but you could also add it to your slow cooker and come home to a wonderful smelling house for a beautiful healthy, warming stew full of goodness.

 

Ingredients

1 butternut squash, chopped into small chunks

1 courgette, sliced

1 pepper, roughly chopped

1 onion, chopped finely

2 cloves of garlic, crushed

2 tbsp quinoa

1 can chickpeas, drained

1 can chopped tomatoes

200ml veggie stock

1 tsp cumin

1 tsp ground coriander

1 handful of fresh coriander, finely chopped

1 tsp crushed chilli

1 tsp turmeric

Pink him. salt

Black pepper

 

 

Method:

  1. Add 1 tbsp of coconut oil to a large crock pot and throw in your onion and garlic. Let this soften.
  2. Add the chopped butternut squash, pepper and courgette.
  3. Add all the herbs and spices and fresh coriander
  4. Add the chopped tomatoes, tin of chickpeas, quinoa and vegetable stock. Bring it all to a boil, then lower the heat and let it simmer with the lid on for 30-40minutes.
  5. Enjoy with some mashed avocado and broccoli or just add to a bowl and snuggle up with a blanket.