Zesty Butternut Squash and Chickpea Stew (MC)
Ingredients
1 tsp olive oil
½ onion, diced
½ stick celery, diced
½ chilli pepper
1 large beef tomato
½ tsp sage
Ground black pepper
½ tsp saffron, optional
1 tbsp (0.75 Aus tbsp - 15ml) white wine vinegar
140g approx. (1 cup) (5 oz) butternut squash (butternut pumpkin)
1 roasted red pepper(bell pepper)
3 tbsp (2.25 Aus tbsp - 45ml) chickpeas (garbanzo beans)
Juice & zest of ½ orange
Instructions:
Begin by adding the olive oil, onion, celery and chilli together in a large pot, sauté.
After a few minutes add in the sliced tomato, sage, black pepper, saffron, white wine vinegar and allow to simmer for 5 minutes or so.
Peel and slice butternut squash (butternut pumpkin) into small chunks and add to the stew.
Add in sliced roasted red peppers (bell peppers), chickpeas (garbanzo beans) and then grate in the zest of the orange.
Once you have grate the zest of the orange then squeeze in the juice of the orange.
Mix around and now allow to simmer for 45 minutes (or until butternut squash (butternut pumpkin) is cooked). Taste test before serving, add little more seasoning if you think it’s necessary. Can serve with side salad or vegetables.
Top Tip
Can also swap butternut squash (butternut pumpkin) with frozen pumpkin or carrots.
