Moroccan Chickpea & Squash Stew
I was spoilt for choice this week with all the delicious veg delivered into Crop Drop HQ, but with a chill in the air I was inspired to cook something warm, comforting and wholesome. A belly-filling one pot dish with a moroccan touch!
2 tbsp sunflower oil
2 large onions, chopped
2 garlic cloves, finely chopped
1 tsp Ras El Hanout
40g red lentils
400g tin chickpeas, drained and rinsed
A pinch of saffron strands
A handful each of chopped parsley and coriander
1/4 Crown Prince squash (approx 350g)
1 bay leaf
30g basmati rice
Handful of roughly chopped dates
Heat the oil in a saucepan and add the onions, continue to cook until they start to turn golden brown. Add the ras el hanout and stir for a minute to allow the flavours to merge.
Add the lentils, chickpeas, saffron, passata, parsley and half the coriander. Cook over a low heat for about 15 minutes.
While this is cooking, peel and deseed the squash and cut into large bite sized chunks. Add to the pan with the bay leaf and enough vegetable stock to cover the squash. Cover and simmer gently for about 20 minutes.
Add rice and continue to simmer until it is cooked. Season with salt and pepper.
Serve with the remaining coriander leaves scattered on top with the chopped dates to add sweetness.