Sicilian Squash and Chickpea Stew

with Almond Couscous

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Instructions

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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 on 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.

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2 Prep

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

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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 and fry for 5-6 min until soft. Once soft, add the garlic, a large pinch of cinnamon, the oregano and chilli flakes (spicy!) and fry for 1 min further. 

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4 Simmer

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

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5 Prep couscous

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

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6 Serve

Once the squash is soft and the stew is ready, add the squash to the stew and simmer for 2 min further. Strip the basil leaves directly into the stew and toss. Serve the stew over the couscous

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Serve with a generous drizzle of yogurt or a sprinkling or Parmesan!

Due to its volcanic soil, Sicily is particularly fertile. Among its rich bounty you'll find lemons, almonds, pistachios, chillies, aubergines and olives.

Cooking Time: 40 min

Cals 1033 · Prot 37 · Carbs 177 · Fat 25

Dairy-Free

Ingredients

Number of people

Stew

Butternut squash 600 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
White onion 1 Piece
Garlic cloves 3 Pieces
Chickpeas 240 Grams
Cinnamon powder 2 Grams
Dried oregano 2 Grams
Chilli flakes 2 Grams
Red vinegar 30 ML
Golden raisins 30 Grams
Pitted kalamata olives 80 Grams
Vegetable stock cube 1 Piece
Capers 20 Grams
Chopped tomatoes 400 Grams
Brown sugar 10 Grams
Water 200 ML
Tomato paste 50 Grams
Fresh basil 15 Grams

Couscous

Water 250 ML
Vegetable stock cube 1 Pieces
Saffron (infused) 10 ML
Couscous 150 Grams
Almonds whole 40 Grams
Lemon 1 Piece

Due to its volcanic soil, Sicily is particularly fertile. Among its rich bounty you'll find lemons, almonds, pistachios, chillies, aubergines and olives.

Cooking Time: 40 min

Cals 1033 · Prot 37 · Carbs 177 · Fat 25

Dairy-Free

Instructions

photo

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 on 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.

photo

2 Prep

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

photo

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 and fry for 5-6 min until soft. Once soft, add the garlic, a large pinch of cinnamon, the oregano and chilli flakes (spicy!) and fry for 1 min further. 

photo

4 Simmer

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

photo

5 Prep couscous

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

photo

6 Serve

Once the squash is soft and the stew is ready, add the squash to the stew and simmer for 2 min further. Strip the basil leaves directly into the stew and toss. Serve the stew over the couscous

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Serve with a generous drizzle of yogurt or a sprinkling or Parmesan!

Ingredients

Number of people

Stew

Butternut squash 600 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
White onion 1 Piece
Garlic cloves 3 Pieces
Chickpeas 240 Grams
Cinnamon powder 2 Grams
Dried oregano 2 Grams
Chilli flakes 2 Grams
Red vinegar 30 ML
Golden raisins 30 Grams
Pitted kalamata olives 80 Grams
Vegetable stock cube 1 Piece
Capers 20 Grams
Chopped tomatoes 400 Grams
Brown sugar 10 Grams
Water 200 ML
Tomato paste 50 Grams
Fresh basil 15 Grams

Couscous

Water 250 ML
Vegetable stock cube 1 Pieces
Saffron (infused) 10 ML
Couscous 150 Grams
Almonds whole 40 Grams
Lemon 1 Piece
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