Mediterranean Spiced Butternut Squash and Chickpea Stew
with Toasted Almond 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.
382 Reviews
Cals 964 · Prot 33 · Carbs 171 · Fat 22
Vegan
40 min
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.
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)
4035 / 964
Fats (g)
22
of which saturated (g)
2.4
Carbohydrates (g)
171
of which sugars (g)
33.7
Fibers (g)
28.6
Proteins (g)
33.2
Salt (g)
4.8
*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 oliveoil 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 oliveoil. 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 chilliflakes(spicy!) and fry for 1 min further.
4 Simmer
Add the redvinegar, raisins, olives, half of the stockcube, the capers, choppedtomatoes, sugar, measuredwater, tomatopaste and chickpeas. Simmer for 15-20 min.
5 Prep couscous
Meanwhile, boil the measuredwater and dissolve the remaining stockcube and the saffron in it. Add the couscous, almonds and a drizzle of olive oil to a bowl and pour the hot saffronstock 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 and simmer for 2 min further. Strip the basil leaves directly into the stew. Mix. Serve the stew over the couscous.