North African chickpea and squash stew

This delightful dish comes from Hugh Fearnley-Whittingstall's 'Veg' cookbook. Mother in law Spread made it for us for us to eat on arrival at her house late last Friday night. It was so delicious we also devoured it for a light lunch the next day, before heading out for dinner in Petersfield. I definitely plan on making it myself and have therefore secured the recipe.

 

 

What you will need

2 onions

2 cloves garlic

1 celery stick

1 tea spoon black pepper

1 tea spoon tumeric

1/2 tea spoon ground cinnamon

1/2 tea spoon ground ginger

100g red lentils

1 tin of chickpeas

8 saffron strands

500g tomato tomato sauce/passata

Fresh parsley

Fresh coriander

300g squash

1.2 litres vegetable stock

1 bay leaf

50g orzo

 



 

Begin by chopping the onions, garlic and celery. Soften these in some olive oil for 5-10 minutes before adding all the spices. Cook for a further minutes then add the lentils, drained tin of chickpeas, saffron, parsley and coriander along with the passata and vegetable stock.

 

 

Season well with salt and the add the peeled and cubed squash, bay leaf and orzo. Simmer for 20-35 minutes until the squash is cooked.

 

 

Serve with a drizzle of yogurt if desired.