chickpea + squash stew

Hello Everyone! I hope you are all having a lovely week, and if you’re in the UK – safely tucked in away from the storm. Amidst the cold, harsh weather we’re having at the moment – I manage to find the most comfort in some good, hearty, vegetable filled dishes. They keep me feeling full, cosy and energised. I tend to find myself staying indoors more during the colder months, which means I make a lot more food from scratch at home as I’m away from the many food temptations on the streets of London. My latest comfort creation is this chickpea and squash stew, which I made in collaboration with East End Foods, using their delicious products.

The paprika, garlic powder and other seasonings in this recipe really fill this stew with lots of warming flavours. This is definitely a new favourite dish of mine to make, so I really hope you enjoy it!

chickpea & squash stew

serves 4

ingredients

3 tbsp East End Foods olive oil

1 onion, finely sliced

1 red pepper, chopped

1 courgette, finely sliced

4 mushrooms, finely sliced

1 400g tin chickpeas, drained

350g squash, cubed

2 400g tins chopped tomatoes

2 tbsp tomato purée

1 1/2 tsp vegetable stock powder

1 tbsp dried mixed herbs

2 1/2 tsp smoked paprika

1/2 tsp East End Foods paprika

1/4 tsp East End Foods chilli powder

1/2 tsp East End Foods garlic powder

3 tbsp nutritional yeast flakes

salt and black pepper, to taste

 

method

  1. Place a medium pan onto a medium-high heat and fill it half way with water. Bring the water to a boil and add in the squash. Boil for 7 minutes, then remove from the heat, drain and set aside.
  2. In the meantime, finely slice the onion and add it into a pan on a medium heat with the olive oil. Stir for 3 minutes until golden. Then, add in the paprika, smoked paprika, dried herbs, chilli powder and garlic powder. Stir for another minute.
  3. Next, add in the courgette, pepper and mushroom. Stir together for another 3-4 minutes. Then, stir in the chickpeas, and add in the tinned tomatoes and tomato purée.
  4. Stir everything together, and add in the squash, vegetable stock powder, yeast flakes and salt and pepper to taste. Keep the stew on a low-medium heat and cook for a final 15-20 minutes, stirring occasionally.
  5. When the stew has thickened and the flavours have developed, remove from the heat and serve. I recommend serving this dish with rice, quinoa, buckwheat or pasta.

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