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.
Serving size
Ingredients
Ingredients
- 1 unwaxed lemon
- 1 handful of fresh coriander
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
-
780g chopped tomatoes(tomatoes, tomato paste, salt, acidity regulator (citric acid))
-
30ml hot honey(honey, chilli extract)
-
8 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
-
2 tbsp west african spice blend(Cumin, Cinnamon, Ginger, Coriander, Nutmeg)
- ½ tsp ground cinnamon
- 80g baby spinach
-
460g chickpeas(Chickpeas, water, salt)
- 2 onion
-
200g hot cooking chorizo(pork, smoked paprika, salt, spices)
- 1 large butternut squash
Allergens
Contains:
Peanuts
May Contain:
Nuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 87Kcal | 606Kcal |
| 363kJ | 2537kJ | |
| Fat | 3.7g | 26g |
| of which saturates | 1.3g | 9.1g |
| Carbohydrates | 7g | 52g |
| of which sugars | 3.2g | 23g |
| Protein | 3.3g | 23g |
| Salt | 0.39g | 2.7g |
| Fibre | 2.5g | 17g |
1/3 daily fibre
5 of 5 a day
Low sat fat
Squash & Chorizo Stew with Chickpeas & Peanut Coriander Salsa
A vibrant stew brimming with flavour. Starring fiery hot cooking chorizo and seasonal roasted butternut squash - you'll swirl them into a creamy stew, infused with fragrant spices. Add chunky chickpeas for extra fibre and leafy spinach for a hit of green. Drizzle with a peanut and coriander salsa to complete the dish.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a measuring jug, a small bowl, a peeler & a sieve
Roast the squash
- Peel and halve the squash lengthways, discard the seeds, and cut into 2cm chunks
- Place the squash onto the lined baking tray. Toss with 1 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
Sizzle time
- Slice each chorizo in half lengthways, then cut each half into 3 half-moons
- Heat the large frying pan on a medium-high heat. Once hot, add the chorizo and fry for 7 mins, stirring frequently, until golden
- Meanwhile, peel the onions and cut into 1cm thick wedges. Drain and rinse the chickpeas. Rinse the spinach
- Add the onion and cook for a further 7 mins, until softened
Simmer simmer
- Add the cinnamon, West African spice blend, ginger & garlic paste and half the hot honey. Cook for a further minute
- Add the chopped tomatoes, chickpeas and 175ml water, then bring to a boil and simmer for 10 mins, until reduced slightly. Season with salt and pepper
Make the peanut salsa
- Roughly chop the peanuts and coriander. Halve the lemon
- In the small bowl, combine the peanuts, coriander, juice from the lemon and the remaining hot honey. Season with a pinch of salt and pepper
- When everything is ready, stir the spinach and butternut squash into the stew and simmer for 1 min, until wilted
Plate up
- Serve the chorizo stew into bowls. Drizzle over the peanut salsa to finish
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