In the kitchen
Butternut Squash Moroccan-Spiced Stew Chickpea & Lentils
A rich, aromatic Moroccan-inspired vegan stew featuring perfectly tender butternut squash, protein-rich chickpeas and lentils, and a medley of fragrant spices. A nourishing, flavourful meal everyone will adore.
Prep15 min
Cook40 min
Suitable for: Vegan, Vegetarian
Ingredients
Stew
- Onions, chopped
- Garlic Bulb
- 2 tablespoons cumin
- 1 tablespoon cinnamon
- 1 tablespoon ground turmeric
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon mild chilli
- 1 teaspoon Coriander
- 2 teaspoons Ras El Hanout
- 1 Tin chopped tomatoes
- Organic Bouillon
- 1 Tin chickpeas
- 1 large cubed butternut squash)
- 1 Tin green lentils,
- Optional: raisens to add sweetness or dried apricots
Method
Preparing the spices
Turn on pressure cooker. Add the onion and garlic to water; cook a few minutes until onion are soft.- Next add tomatoes, bouillon, stir in all the spices and mix in and allow to cook for a short while until you can smell the frangrance.
Add chickpeas, lentils, and butternut squash. Stir into the sauce. Pop the lid on and I select the "beans" setting and let cook.
Serve with couscous, rice and quinoa.
Great served with hummus to make really creamy.
Also serve Flatbread or chunky sourdough
