One of my favourite lunches to date! Not only does it fill me right up and feel like a giant hug at lunchtime, it’s also lasts really well in the fridge – one pig pot makes 4 good sized portions. Serve with greens, grains or potato – it works great with most things.
Butternut squash + chickpea stewPrint This
- 2 tins chickpeas, drained
- 1 butternut squash, seeds removed + chopped
- 1 red pepper, chopped
- 1 red onion, diced
- 2 garlic cloves, minced/grated
- 150g cherry tomatoes, halved
- 1 tin chopped tomatoes
- 1 tbsp harissa
- 1 tsp cumin
- 1-2 tsp smoked paprika
- 400-500ml veggie stock (1 cube)
- Olive oil
Preheat oven to 200c. Drizzle butternut squash in olive oil, smoked paprika and salt. Roast for 25-30 mins.
Meanwhile. Fry onion and garlic in a good splash of olive oil for 5 mins. Add a teaspoon of cumin + smoked paprika. Next add the peppers, chopped tomatoes and chickpeas. Stir to combine. Add stock gradually, along with harissa and bring to the boil and simmer for 30 minutes. Stir in the cooked squash.
Divide into 4 lunchboxes – will keep in fridge for 4 days or can be frozen. Lovely served with greens, rice or quinoa!