Butternut Squash and Chickpea Stew

Butternut Squash and Chickpea Stew

Ingredients (serves 6)

2 tbsp oil (sunflower, olive or rapeseed all work well)

2 large onions (diced)

3 fat cloves garlic (crushed)

1 celery stalk (finely sliced)

1 tsp. black pepper

1tsp. turmeric

½ tsp cinnamon

½ teaspoon ginger

100g red lentils

1 large can chickpeas (400g) drained and rinsed well

1 tin chopped tomatoes (400g) (or chop your own – it’s easy)

1 medium butternut squash, peeled and cut into large cubes (about 1”)

1.2 litres veg stock

50g small pasta

Method

Heat the oil in a large saucepan (medium heat). Add onions and fry until just turning golden. Turn heat down to low and add garlic, celery, pepper, turmeric and ginger. Cook for a couple of minutes.

Add lentils, chickpeas, tomatoes and cook on a low heat for 15 minutes.

Add butternut squash and stock. Cover and simmer gently for 30 minutes. Add pasta and simmer until cooked. Keep an eye on this, small pasta shapes cook quickly.

Season with salt and pepper.