Chilean-Style Chickpea & Squash Stew Recipe

Ingredients

1 onion
1 red onion squash
2 garlic cloves
2 tsp cumin seeds
2 tsp smoked paprika
1 tsp dried oregano
A pinch of cayenne pepper
2 x 400g tins of chopped tomatoes
2 x 400g tins of chickpeas
A handful of flat leaf parsley

Prep: 15 | Cook: 35 mins

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Method

1. Trim, peel and roughly chop the onion. Warm 1 tbsp oil in large pan over a medium heat. Add the onion with a large pinch of salt. Fry over a low heat for 8-10 mins till the onion is golden and fragrant. Stir every so often.

2. While the onion cooks, halve the squash, scoop out the seeds and peel the squash. Roughly chop into bite-sized pieces. Finely slice the parsley stalks. Roughly chop the leaves. Keep them separate. Fill and boil the kettle.

3. Peel and grate or crush the garlic cloves. Add the garlic to the onion. Stir in the parsley stalks. Sprinkle in the cumin seeds, smoked paprika and oregano. Add a pinch of cayenne pepper (use as much or as little as you like, it’s spicy). Fry for 1 min till the pan smells aromatic and spicy.

4. Scoop the chopped squash into the pan. Tip in the tins of chopped tomatoes and pour in 300ml hot water from your kettle. Bring to the boil. Turn the heat down. Pop a lid on the pan and 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. Divide the stew between 4 warm bowls. Scatter over the parsley leaves to serve.

7. Love Your Leftovers^ The flavours of the stew improve over a couple of days. If you are meal prepping, simply pop any leftovers in an airtight contianer in the fridge. It will keep for up to 3 days, ready to be reheated before serving.