Moroccan Squash Stew with Herb & Nut Topping
Boasting plenty of rich flavours, a mix of textures and its subtle heat from the fresh chilli this Squash Stew is a good go-to anytime of the year, the leftovers are even better the next day
Servings: 4 People
Ingredients
- 2 tbsp Olive oil
- 50 g Shallots Finely chopped
- 110 g Celery Thinly sliced
- 2 Cloves of garlic Chopped
- A small pinch of saffron
- ¼ tsp Ground cinnamon
- 2 tbsp Crushed coriander seeds
- 3 tsp Cumin seeds
- 2 tsp Paprika
- 1 Tin of chopped tomatoes
- ½ Can of chopped tomatoes Blended
- 1 tbsp Tomato puree
- 450 g Butternut squash Peeled & cut into 2cm chunks
- 1 tsp Maple syrup
- 500 ml Water
- Salt & Pepper
- 1 Can of chickpeas Drained
- 1 Fresh chilli Sliced
Herb & Nut Topping
- 15 g Fresh parsley Roughly chopped including the stalks
- 15 g Pistachios
- 2 tbsp Olive oil
- 2 tbsp Lemon juice
- 4 tbsp Plain yoghurt I used Alpro Soya yoghurt
Instructions
- Preheat the oven to 200°C
- Heat the oil in a pan and sweat the shallots and celery until soft.
- Add the garlic, ginger, saffron, ground cinnamon, coriander seeds, cumin seeds, paprika, 1/2 teaspoon of salt and fry with the onion for 2 minutes until the spices are fragrant.
- Add the tomatoes and puree’, squash, maple syrup and water, season with salt and pepper and cook everything on a medium heat for around 30 minutes. Add more water if it starts to look too dry.
- Meanwhile, pour the drained chickpeas onto a baking tray, season with salt & pepper and give a light sprinkling of smoked paprika. Place in the oven and bake for 30 minutes until golden and crispy.
- For the herb & nut topping, add the fresh parsley, pistachios, olive oil and lemon juice with a good grind of pepper to a blender and whizz it up until a paste is formed.
- Once the stew has been simmering for 30 minutes and the squash is tender, remove from the heat and check the chickpeas are crispy.
- Ladle the stew into a bowl then dollop a couple of teaspoons of soya yoghurt and dot the topping over the top, sprinkle over the crispy chickpeas and garnish with fresh parsley and chilli.
- Serve and enjoy!