Spiced Butternut Squash Stew
with chickpeas and couscous
Subtle heat comes in many forms in this surprisingly simple butternut squash stew. Both harissa and ras-el-hanout give a pleasing spice to the creamy peanut butter sauce.
Tags:
Veggie
•Quick
•Eat Me First
•Spicy
•Climate Conscious
Allergens:
Wheat
•Peanut
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Chickpeas
100 grams
Couscous
(Contains Wheat May be present Soya)
1 sachet(s)
Harissa Paste
1 sachet(s)
Peanut Butter
(Contains Peanut)
20 grams
Peanuts
(Contains Peanut May be present Nuts, Sesame, Cereals containing gluten)
1 pack(s)
Coconut Milk
1 pack(s)
Chopped Tomato with Onion & Garlic
300 grams
Diced Butternut Squash
1 sachet(s)
Ras-el-Hanout
1 unit(s)
Lemon
1 sachet(s)
Vegetable Stock
1 sachet(s)
Honey
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
Nutrition Values
Energy (kJ)3825 kJ
Energy (kcal)914 kcal
Fat39.6 g
of which saturates17.9 g
Carbohydrate96.1 g
of which sugars27.1 g
Dietary Fiber14.1 g
Protein30.9 g
Cholesterol0 mg
Salt4.89 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Baking Sheet with Baking Paper
•Pan with Lid
Instructions
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Pop the butternut squash onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, pop the couscous into a bowl.
- Pour in 200ml boiling water (4P: 500ml | 6P: 600ml) along with the stock.
- Cover with a plate or cling film and leave aside for 10 mins (or until ready to serve).
- Drain and rinse the chickpeas in a sieve. Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Quarter the lemon.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- When hot, add the chickpeas and cook, shifting occasionally, 3-5 mins. Add the ras-el-hanout. Fry for 1 min more.
- Stir in chopped tomatoes, peanut butter and two-thirds of the coconut milk.
- Squeeze in the juice of one lemon wedge (per 2P), cover and simmer, 8-10 mins.
- Stir occasionally to prevent sticking. Loosen the sauce with a splash of water if required.
4
- Stir the roast butternut, honey and harissa paste into the stew.
- Season to taste with salt, pepper and sugar.
- Fluff up the couscous with a fork and season to taste with salt and pepper.
- Divide the couscous between bowls and top with the stew.
- Garnish with peanuts and a swirl of remaining coconut milk. Serve with remaining lemon wedges on the side.
