Sicilian Squash and Chickpea Stew

with Almond Couscous
Vegan
Due to its volcanic soil, Sicily is a particularly fertile island. Among its rich bounty you'll find lemons, almonds, pistachios, chillies, aubergines and olives.
Cooking time: 40 min
Cals 1035 · Prot 35 · Carbs 178 · Fat 23
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Ingredients
Number of People:

Stew

Butternut squash
600 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
White onion
1 Piece
Garlic cloves
3 Pieces
Chickpeas
260 Grams
Cinnamon powder
2 Grams
Dried oregano
2 Grams
Chilli flakes
2 Grams
Red vinegar
30 ML
Golden raisins
30 Grams
Kalamata olives
80 Grams
Vegetable stock cube
0.5 Pieces
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
Splash of saffron
10 ML
Couscous
150 Grams
Whole almonds
40 Grams
Lemon
1 Piece

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 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.
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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. Mix. 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 dollop of yogurt or a sprinkling or Parmesan!

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