Slow Cooker Chickpea and Butternut Squash Stew

Name: Slow Cooker Chickpea and Butternut Squash Stew
Prep time: 20 min
Cook time: 320 min
Total time: 340 min
Yield: 6
Ingredients: 1 tbsp vegetable or sunflower oil; 1 red onion, sliced; 2 clove garlic cloves, finely chopped; 1 butternut squash , deseeded and cut into bite-size chunks; 1/2 tsp ground ginger; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp ground coriander; 1 tsp ground turmeric; 1/2 tsp ground cinnamon; 400 g chickpeas; 400 g canned chopped tomatoes; 2 tbsp Tomato puree; 500 ml vegetable stock; 2 cup cooked couscous; 1 handful fresh coriander, chopped

A hearty and warming plant-based stew featuring protein-rich chickpeas and tender butternut squash. Infused with a fragrant blend of Moroccan-inspired spices, this set-it-and-forget-it meal is perfect for healthy weeknight dinners.

Servings6 Portions

Prep Time20 Mins

Cook Time320 Mins

Difficulty

Easy

Ingredients

vegetable or sunflower oil
1 tbsp
red onion, sliced
1
garlic cloves, finely chopped
2 clove
butternut squash , deseeded and cut into bite-size chunks
1
ground ginger
0.5 tsp
ground cumin
1 tsp
smoked paprika
1 tsp
ground coriander
1 tsp
ground turmeric
1 tsp
ground cinnamon
0.5 tsp
chickpeas
400 g
canned chopped tomatoes
400 g
Tomato puree
2 tbsp
vegetable stock
500 ml
cooked couscous
2 cup
fresh coriander, chopped
1 handful

Step-by-Step Instructions

Heat the vegetable oil in a large frying pan over medium-low heat. Add the sliced red onion and sauté for 10-12 minutes, stirring occasionally, until the onion has softened and started to turn a light golden brown.

Stir in the crushed garlic and cook for 1 minute until fragrant. Add the butternut squash chunks to the pan and cook for another 3-5 minutes to slightly soften the edges.

Scatter the ground ginger, cumin, smoked paprika, coriander, turmeric, and cinnamon over the vegetables. Stir well to coat everything in the spices and cook for 2 minutes until the aromas are released.

Transfer the contents of the pan into your slow cooker. Add the chickpeas along with their canning liquid (which helps thicken the sauce), the chopped tomatoes, tomato purée, and vegetable stock. Mix thoroughly to combine.