Butternut & Chick Pea Stew

I know exactly what you’re thinking…a stew? in summer? While this stew isn’t exactly a tagine, it does have the taste of Morocco from the cumin, coriander and cinnamon and I’d 100% eat a tagine if I was in Morocco right now!
The sweetness makes this stew a favourite with children and it works as a great introduction to spices. I’m a huge fan of eating leftovers for lunch and this works well hot or cold making it ideal for packed lunches or picnics.
Butternut & Chick Pea Stew
Serves 4
1 butternut squash, cubed
1 tin chick peas
1 onion, sliced
1 thumb of ginger, finely chopped
3 garlic cloves, finely chopped
1 tin chopped tomatoes
100ml stock
1 tbsp ground cumin
1 tbsp coriander
1 tbsp cinnamon
1 tsp turmeric
2 tbsp apple cider vinegar
2 tsp coconut oil
50g feta
1/2 red onion, sliced
Zest of a lemon
  1. Melt the coconut oil in a large pan over a medium heat, add the sliced white onion, garlic and ginger and sauté for 7 minutes
  2. Add the spices and gently cook for another couple of minutes
  3. Turn the heat to high, add the apple cider vinegar and cook until almost evaporated
  4. Add the chopped tomatoes, stock and butternut squash bring to the boil then turn down to a simmer for 30 minutes
  5. Add the chick peas and cook for a further 10 minutes
  6. Serves with a sprinkling of feta, red onion and lemon zest
This recipe really is tasty so I hope you enjoy it!
Hannah x