Moroccan Spiced Butternut Squash and Chickpea Stew

Name: Moroccan Spiced Butternut Squash and Chickpea Stew with Toasted Almond Couscous
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 600 Grams of Butternut squash; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Piece of White onion; 3 Piece of Garlic cloves; 240 Grams of Chickpeas; 2 Grams of Cinnamon powder; 2 Grams of Dried oregano; 2 Grams of Chilli flakes; 30 ML of Red vinegar; 30 Grams of Golden raisins; 80 Grams of Kalamata olives; 1 Piece of Vegetable stock cube; 20 Grams of Capers; 400 Grams of Chopped tomatoes; 5 Grams of Brown sugar; 200 ML of Water; 50 Grams of Tomato paste; 15 Grams of Fresh basil; 250 ML of Water; 10 ML of Saffron Splash; 150 Grams of Couscous; 40 Grams of Whole almonds; 1 Piece of Lemon

with Toasted Almond Couscous

Morocco is a treasure trove of flavours. Among its rich bounty you'll find lemons, almonds, pistachios, chillies, aubergines and olives.

390 Reviews

Cals 976 · Prot 33 · Carbs 167 · Fat 25

Vegan

40 min

Moroccan Spiced Butternut Squash and Chickpea Stew with Toasted Almond Couscous

Morocco is a treasure trove of flavours. Among its rich bounty you'll find lemons, almonds, pistachios, chillies, aubergines and olives.

390 Reviews

Cals 976 · Prot 33 · Carbs 167 · Fat 25

Vegan

Ingredients

Stew

Butternut squash

600 Grams

Olive oil

2 Tbsp

Salt

0.5 Tsp

White onion

1 Piece

Garlic cloves

3 Piece

Chickpeas

240 Grams

Cinnamon powder

2 Grams

Dried oregano

2 Grams

Chilli flakes

2 Grams

Red vinegar

30 ML

Golden raisins 14*

30 Grams

Kalamata olives

80 Grams

Vegetable stock cube 15*

1 Piece

Capers

20 Grams

Chopped tomatoes

400 Grams

Brown sugar

5 Grams

Water

200 ML

Tomato paste

50 Grams

Fresh basil

15 Grams

Couscous

Water

250 ML

Saffron Splash

10 ML

Couscous 10*11*

150 Grams

Whole almonds 1*2*

40 Grams

Lemon

1 Piece

Allergens

*14 Sulphur Dioxide, *15 Celery, *10 Wheat, *11 Gluten, *1 Peanuts, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4082 / 976
Fats (g)	25
of which saturated (g)	2.2
Carbohydrates (g)	167
of which sugars (g)	34.3
Fibers (g)	25.6
Proteins (g)	33.3
Salt (g)	6.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast squash

Preheat the oven to 200°C/180°C fan.
Peel the butternut squash, slice it in half and, using a spoon, remove the seeds.
Chop the squash into bite-size pieces.
Place the squash onto a large baking tray with a drizzle of olive oil and season with salt.
Roast in the oven for 30 min or until golden and crisp.

2 Prep

Meanwhile, peel and finely chop the onion and garlic.
Drain the chickpeas.

3 Sauté

Heat a large pan over a medium-low heat with a generous drizzle of olive oil.
Add the onion with a pinch of salt.
Fry for 5-6 min until soft.
Once soft, add the garlic, a large pinch of cinnamon, the oregano and chilli flakes (spicy!).
Fry for 1 min further.

4 Simmer

Add the red vinegar, raisins, olives, half of the stock cube, the capers, chopped tomatoes, sugar, measured water, tomato paste and chickpeas.
Simmer for 15-20 min.

5 Prep couscous

Meanwhile, boil the measured water and dissolve the remaining stock cube and the saffron in it.
Add the couscous, almonds and a drizzle of olive oil to a bowl.
Pour the hot saffron stock over it.
Stir once, then cover with cling film or a plate.
Set aside for 5 min.
Fluff with a fork and season with lemon juice before serving.

6 Serve

Once the squash is soft and the stew is ready, add the squash to the stew.
Simmer for 2 min further.
Strip the basil leaves directly into the stew.
Mix.
Serve the Mediterranean Spiced Butternut Squash and Chickpea Stew with Toasted Almond Couscous.