Super-healthy with squash, parsnips and chickpeas, this tasty stew uses Indian spices of turmeric, coriander and cumin.
- 2tbsp sunflower oil
- 1 medium onion, peeled and cut into thin wedges
- 1 butternut squash, about 1.25kg (2¾lb), halved, deseeded, skinned and cubed
- 2 parsnips, peeled and cut into chunks
- 350g (12oz) new potatoes, halved if large
- 1 level tbsp ground cumin
- 1 level tbsp ground coriander
- 1 level tbsp ground turmeric
- 2 x 400g cans cherry tomatoes
- 410g can chickpeas, drained
- 1 vegetable stock cube
- Salt and freshly ground black pepper
- Steamed couscous, to serve
- Chopped fresh coriander, to garnish
Heat oil in a large pan and add the onion. Cook over a medium heat for about 5 mins, until the onion has started to soften, but not colour, stirring occasionally. Add the squash, parsnips and potatoes to pan and cook for 2-3 mins. Add cumin, coriander and turmeric and cook for 1-2 mins, stirring well so that the spices are well mixed.
Add tomatoes, chickpeas and stock cube to the pan and mix well. Bring to a simmer. Cover and simmer for about 1 hr, or until vegetables have softened. Season to taste.
Serve with steamed couscous and coriander sprinkled on top.
Butternut squash can be difficult to cut, but some supermarkets now sell it ready prepared and diced (though this is a more expensive way of buying it). To freezeLeave the stew to cool, then pack it into a suitable container and freeze.Use within 1 month. Allow it to defrost before reheating.