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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.
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 unwaxed lemon
- 1 handful of fresh coriander
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 390g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 15ml hot honey (honey, chilli extract)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp west african spice blend (Cumin, Cinnamon, Ginger, Coriander, Nutmeg)
- ½ tsp ground cinnamon
- 40g baby spinach
- 230g chickpeas (Chickpeas, water, salt)
- 1 onion
- 200g hot cooking chorizo (use half) (pork, smoked paprika, salt, spices)
- 1 small butternut squash
Nutritional Information
Calories: 643
Protein: 24g
Carbs: 59g
Fat: 27g
Ingredients
- 1 unwaxed lemon (use half)
- 1 handful of fresh coriander (use half)
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 15ml hot honey (use half) (honey, chilli extract)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 390g chopped tomatoes (use half) (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 1 tbsp west african spice blend (use half) (Cumin, Cinnamon, Ginger, Coriander, Nutmeg)
- 0.5 tsp ground cinnamon (use half)
- 40g baby spinach (use half)
- 1 onion (use half)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 200g hot cooking chorizo (use a quarter) (pork, smoked paprika, salt, spices)
- 1 small butternut squash (use half)
Nutritional Information
Calories: 643
Protein: 24g
Carbs: 59g
Fat: 27g
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.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with baking parchment
- Pull out a large frying pan, a small bowl, a sieve, a peeler & a measuring jug
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 / air fryer 20-25 mins, until soft and golden
Sizzle & prep
- Slice each chorizo in half, then cut each half into 3 half-moons
- Heat the large frying pan on medium-high heat. Once hot, add the chorizo and fry for 5 mins, stirring frequently, until golden (drain off any excess oil if necessary)
- Meanwhile, peel the onion and cut into 1cm thick wedges. Drain and rinse the chickpeas. Rinse the spinach
- Add the onion and cook for a further 6-7 mins, until softened
Simmer time
- Add the cinnamon, West African spice blend, ginger & garlic paste and half the honey. Cook for a further minute
- Add the chopped tomatoes, chickpeas and 100ml water (50ml for 1 person), bring to a boil, then simmer for 10 mins, until reduced slightly
Make the peanut salsa
- Roughly chop the peanuts and coriander. Quarter the lemon
- In the small bowl, combine the peanuts, coriander, juice from half the lemon and the remaining honey. Season with a pinch of salt and pepper
- When everything is ready, stir the spinach and roasted squash into the stew and simmer for 1 min, until wilted
Plate up
- Share the chorizo stew between bowls. Drizzle over the peanut salsa. Garnish with the remaining lemon wedges
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