Chilean Chickpea & Squash Stew
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Prep: 15 mins
Cook: 30-35 mins
Our organic chickpeas and seasonal squash make this stew super hearty and filling. With warming spices and chickpeas, it practically spells out A-U-T-U-M-N.
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329 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 onion
  • 1 harlequin squash
  • 1 garlic clove
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • A 400g tin of chopped tomatoes
  • A 400g tin of chickpeas
  • A handful of chervil
From your kitchen
  • ½ tbsp olive oil
  • Sea salt and freshly ground pepper
  • 300ml boiling water
You'll need
  • Large pan with a lid
  • Measuring jug
  • Colander or sieve
Step by step this way
  • 1.

    Peel and roughly chop the onion. Warm a large pan over a medium heat. Add ½ tbsp oil and the onion. Cook over a low heat for 8-10 mins till the onion is soft. Stir every so often. Season.

  • 2.

    While the onion cooks, halve the squash. Scoop out the seeds. Peel and chop it into bite-size pieces.

  • 3.

    Peel and grate or crush the garlic. Add it to the onion with 1 tsp each of the cumin, paprika and oregano. Cook and stir for 30 secs till the pan smells fragrant and spicy.

  • 4.

    Add the squash to the pan with the chopped tomatoes and 300 ml boiling water. Cover. Bring to the boil. Turn the heat down. Simmer for 15-20 mins till the squash is tender.

  • 5.

    Drain and rinse the chickpeas. Add them to the stew. Cook for 2-3 mins to heat them through.

  • 6.

    Roughly chop the chervil.

  • 7.

    Taste the stew and add more salt and pepper if you think it needs it. Ladle into warm bowls. Serve scattered with the chopped chervil and an extra pinch of smoked paprika.

  • Tip

    Oregano go my way?
    Sprinkle your leftover oregano on pizzas, pasta dishes or Greek salads. Sprinkle it over Med veg before roasting to add an extra pop of flavour.

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