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20 Jan, 2024

Squash, chickpea and caper stew



  • 1 onion
  • 6 cloves garlic
  • 1 tbsp capers
  • 1 carrot, peeled and diced
  • 4 tomatoes, diced
  • 100g butternut squash or sweet potato, peeled and diced
  • 1 sprig rosemary
  • 300ml veg stock (or 300ml water with ½ tsp celery salt and ½ tsp steak seasoning)
  • 150g kale
  • 300g chickpeas
  • Zest 1 lemon


  1. Pre-heat the oven to 180 degrees. Finely slice half the onions and place them on a baking tray with 4 cloves of garlic. Drizzle in oil and add salt and pepper. Roast in the oven for 15-20 mins until golden.
  2. Meanwhile, finely chop the remaining onions and garlic, place in a large pan and sauté in olive oil until soft. Add in all the ingredients apart from the chickpeas and kale and simmer on a medium heat for 25 mins. Make sure to retain the chickpea water for another recipe in this series.
  3. Add the kale and chickpeas and cook for a further 10 minutes.
  4. Serve with the roasted onions and garlic, some extra capers and a few grates of lemon zest.