Sicilian Squash and Chickpea Stew
with Almond Couscous
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 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.
4 Simmer
Add the red vinegar, raisins, olives, stock cube, 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 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.
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!
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 1018 · Prot 34 · Carbs 176 · Fat 23
Dairy-Free
Ingredients
Stew
Couscous
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 1018 · Prot 34 · Carbs 176 · Fat 23
Dairy-Free
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 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.
4 Simmer
Add the red vinegar, raisins, olives, stock cube, 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 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.
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!
Ingredients
Stew
Couscous
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