Sicilian squash and chickpea stew

Sicilian squash and chickpea stew

By claireapril26 Published: April 5, 2015

• Makes: 4
• Prep: 1 hr 35 mins

A Jamie Oliver recipe that's very tasty and cost effective. Love the mixture of spices in this recipe

Ingredients

• 1 Butternut Squash Halved and de-seeded, cut into 4cm chunks
• Olive Oil
• 2 Onions Peeled and roughly chopped
• 1/2 Bunch Of Coriander
• 40g Raisins
• 1tsp Ground Cinnamon
• 1 tsp Dried Chilli Flakes
• 50g Olives
• 1 40g Tin Of Chopped Tomatoes
• 1 40g Tin Of Chickpeas
• 1 Veg Stock Cube
• 320g Couscous

Instructions

1. Preheat oven to 190c. Peel squash and take out the seeds. Cut into squares about 4cm and place in large roasting tin. Drizzle with oil and season. Roast for 40 mins until golden brown
   
2. Roughly chop onions and put in a casserole pan with oil. Finely slice the coriander stalks and add to the pan with the raisins, most of the cinnamon and chilli flakes. Cook for 20 minutes with lid on stirring occasionally. Add the cooked squah with stone less olives,tomatoes and tin of chickpeas with its juice. Crumble in veg stocks with 500ml of boiling water then turn up heat and simmer for 40 minutes with the lid off or until thick.
   
3. Toss the squash seeds and strips of peel with the remaining cinnamon and chilli flakes. Then roast them all for 10 minutes or until crispy.
   
4. 15 minutes before stew ready, place couscous in bowl and cover with boiling water. Leave for 10 minutes.
   
5. Serve stew with fluffed up couscous, spoon over stew, drizzle with yoghurt and coriander leaves and squash peel and crispy seeds
   

• Cuisine: Italian
• Course: Less Than 600 Cal Meals