Enjoy the depth of flavour that comes with slow-cooking our chickpea stew. Serve with couscous for a healthy, low-fat, high-fibre dinner
Ingreadient
- 1 tbsp vegetable or sunflower oil
- 1 red onion, sliced
- 2 garlic cloves, crushed or finely grated
- 1 butternut squash (around 600g), deseeded and cut into bite-size chunks
- ½ tsp ground ginger
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- 400g can chickpeas
- 400g can chopped tomatoes
- 2 tbsp tomato purée
- 500ml vegetable stock
- cooked couscous and a handful of coriander, chopped, to serve
Direction
- Heat the oil in a large frying pan or saucepan over a medium-low heat and fry the onion for 10-12 mins until softened and beginning to turn golden. Stir in the garlic and cook for 1 min, then add the squash and cook for a few minutes more to soften slightly. Scatter in the spices, stir to combine, and cook for 2 mins until fragrant.
- Tip everything in the pan into the slow cooker along with the chickpeas and their liquid, the tomatoes, tomato purée and the stock. Mix well, then cook on high for 5 hrs or low for 7 hrs. Serve alongside couscous, with the coriander sprinkled over.
