Enjoy the depth of flavour that comes with slow-cooking our chickpea stew. Serve with couscous for a healthy, low-fat, high-fibre dinner
Prep:20 mins
Serves 4 – 6
1 tbsp vegetable or sunflower oil1 red onion, sliced2 garlic cloves, crushed or finely grated1 butternut squash (around 600g), deseeded and cut into bite-size chunks½ tsp ground ginger1 tsp ground cumin1 tsp smoked paprika1 tsp ground coriander1 tsp ground turmeric½ tsp ground cinnamon400g can chickpeas400g can chopped tomatoes2 tbsp tomato purée500ml vegetable stockcooked couscous and a handful of coriander, chopped, to serve
STEP 1Heat the oil in a large frying pan or saucepan over a medium-low heat and fry the onion for 10-12 mins until softened and beginning to turn golden. Stir in the garlic and cook for 1 min, then add the squash and cook for a few minutes more to soften slightly. Scatter in the spices, stir to combine, and cook for 2 mins until fragrant.STEP 2Tip everything in the pan into the slow cooker along with the chickpeas and their liquid, the tomatoes, tomato purée and the stock. Mix well, then cook on high for 5 hrs or low for 7 hrs. Serve alongside couscous, with the coriander sprinkled over.
