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Harissa Squash & Chickpea Stew with Spinach & Peanuts
A Middle Eastern-inspired stew packed with vibrant ingredients. Think bright butternut squash, roasted till golden. Chunky chickpeas simmering in a creamy peanut curry sauce. Swirl in fiery harissa paste for a kick. Leafy spinach add a hit of green. Finish with crunchy peanuts and lashings and a sprinkle of coriander. Delish!
1/3 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)
- 160g baby spinach
- 200g passata (tomatoes, salt, citric acid)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 460g chickpeas (Chickpeas, water, salt)
- 1 pepper
- 1 onion
- 2 tbsp baharat spice blend (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 1 large butternut squash
Nutritional Information
Calories: 504
Protein: 18g
Carbs: 39g
Fat: 22g
Harissa Squash & Chickpea Stew with Spinach & Peanuts
A Middle Eastern-inspired stew packed with vibrant ingredients. Think bright butternut squash, roasted till golden. Chunky chickpeas simmering in a creamy peanut curry sauce. Swirl in fiery harissa paste for a kick. Leafy spinach add a hit of green. Finish with crunchy peanuts and lashings and a sprinkle of coriander. Delish!
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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 measuring jug, a sieve & a peeler
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 tbsp 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
- Heat the large frying pan with 1 tbsp 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 simmer
- Drain and rinse the chickpeas, then add to the pan, along with the peanut butter, harissa paste, ginger & garlic paste and remaining baharat spice. Cook for 1-2 mins
- Stir in the passata, stock powder and 300ml hot water. Bring to the boil and simmer for 4-5 mins, until thickened slightly
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
- Serve the squash stew into bowls. Sprinkle over the peanuts and remaining coriander to finish
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