| Prep time: 10 minutes | Cook time: 30 minutes | Total cook time: 40 minutes|
This is a hearty, spicy stew with Moroccan spices. It's an easy dish to make so it could be added to your mid-week repertoire. If you like a milder flavour simple use 1 tablespoon of the Ras El Hanout. If you don't like the faff of preparing butternut squash you could use sweet potato instead.
Serves 4
Here's what you'll need:
1 tbsp olive oil
1 onion, sliced
3 garlic cloves
1 butternut squash, peeled, deseeded and cut into bite-size chunks
2 tbsp Rose Harissa
2 tbsp Ras El Hanout
1 tin of chickpeas
1 tin tomatoes
200ml vegetable stock
Flat leaf parsley
Here's how you make it:
1) Heat the oil in a large pan and add the onion with a pinch of salt. Gently sweat the onion for 10 minutes until softened. Add garlic and fry for another minute.
2) Add the butternut squash, rose harissa and Ras El Hanout and fry for a further 2 minutes so that everything is nicely coated.
3) Add the chopped tomatoes and water and simmer until the butternut squash is almost cooked around 10 minutes.
4) Add the chickpeas, season and simmer for a final 5 minutes.
5) Just before serving stir in a handful of chopped flat leaf parsley.
Sprinkle with flat leaf parsley & your favourite toasted seeds, I used sunflower seeds in the photo as that's what I had in the cupboard.
Serve with natural yogurt, flat breads or couscous. When it comes to couscous we love giant couscous as it adds more texture to the dish, simple cook to pack instructions, add a drizzle of olive oil, squeeze of lime juice, pomegranate seeds and season.
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