The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Harissa Chickpea Stew with Roasted Squash & Peanuts
This warm stew is a bowlful of comfort. Starring fibre-rich chunky chickpeas, simmering in a creamy harissa-spiced sauce. Stir in sweet roasted butternut squash and leafy spinach for vibrance. Sprinkle with crunchy peanuts and fresh-cut coriander for the perfect bite.
2/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 1 handful of fresh coriander
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 40g baby spinach
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 200g passata (tomatoes, salt, citric acid)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 230g chickpeas (Chickpeas, water, salt)
- 1 pepper
- 1 onion
- 1 tbsp baharat spice blend (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 1 small butternut squash
Nutritional Information
Calories: 582
Protein: 21g
Carbs: 52g
Fat: 24g
Ingredients
- 1 tbsp harissa paste (use half) (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 handful of fresh coriander (use half)
- 20g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 40g baby spinach (use half)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 1 pepper (use half)
- 1 onion (use half)
- 1 tbsp baharat spice blend (use half) (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 1 small butternut squash (use half)
Nutritional Information
Calories: 582
Protein: 21g
Carbs: 52g
Fat: 24g
Harissa Chickpea Stew with Roasted Squash & Peanuts
This warm stew is a bowlful of comfort. Starring fibre-rich chunky chickpeas, simmering in a creamy harissa-spiced sauce. Stir in sweet roasted butternut squash and leafy spinach for vibrance. Sprinkle with crunchy peanuts and fresh-cut coriander for the perfect bite.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a large frying pan, a peeler, a measuring jug & a sieve
Roast the squash
- Peel and halve the squash lengthways, discard the seeds, and dice into 2cm chunks
- Place onto the lined baking tray, sprinkle over half the baharat spice and toss with 1 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Start the stew
- Meanwhile, finely slice the onion. Thinly slice the pepper. Drain and rinse the chickpeas
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the onion and pepper and cook for 4-5 mins, until softened. Season with salt and pepper
Simmer time
- Add the harissa paste, ginger & garlic paste and remaining baharat to the pan and cook for 1 min
- Stir in the passata, chickpeas, stock powder and 150ml hot water (75ml for 1 person). Bring to the boil and simmer for 4-5 mins, until thickened slightly
- Mix the peanut butter with 2 tbsp hot water (1 tbsp for 1 person) in the measuring jug, until smooth, then add to the stew and mix well
Last bits
- Rinse the spinach
- Stir the spinach into the stew and simmer for 2 mins, until wilted
- Roughly chop the peanuts and coriander
Plate up
- Stir the roasted squash and half the coriander into the stew. Taste and season with salt and pepper if needed
- Share the stew between bowls. Sprinkle over the peanuts and remaining coriander to finish
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