28 Nov, 2024
Squash, chickpea and caper stew
This simple, hearty stew is an oldie but a goodie, packed with all the good bits. It comes together in one pot, with minimal fuss and minimal washing up. Winter comfort and health at its finest.
RecipesIngredients
- 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
Method
- 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.
- 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.
- Add the kale and chickpeas and cook for a further 10 minutes.
- Serve with the roasted onions and garlic, some extra capers and a few grates of lemon zest.
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