Henry Rose_LR - Flipbook - Page 19
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Roasted Butternut Squash
and Chickpea Stew
Ingredients
Method
• 1 butternut squash, peeled and cubed
1. Toss squash and chickpeas with 1 tbsp olive oil,
paprika, salt, and pepper.
• 1 can chickpeas, drained
• 2 tbsp extra virgin olive oil
• 1 onion, chopped
• 2 garlic cloves
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 400ml vegetable broth
• 1 handful fresh coriander or parsley
2. Roast at 200°C (390°F) for 25-30 minutes until
tender.
3. In a pot, heat remaining olive oil, cook onion and
garlic until fragrant.
4. Add roasted squash and chickpeas, pour in
vegetable broth.
5. Simmer for 10-15 minutes.
• Salt and pepper
6. Garnish with fresh herbs before serving.
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19
