Spiced Butternut Squash Stew
with harissa chickpeas and couscous
Subtle heat comes in many forms in this surprisingly simple butternut squash stew. Both harissa and ras-el-hanout give a pleasing spice to the creamy peanut butter sauce.
Tags:
Quick
•Veggie
•Vegan
•Spicy
•Eat Me First
Allergens:
Wheat
•Peanut
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack
Chickpeas
100 g
Couscous
(Contains Wheat May be present Soya)
1 sachet
Harissa Paste
1 sachet
Peanut Butter
(Contains Peanut)
20 g
Peanuts
(Contains Peanut May be present Nuts, Sesame, Cereals containing gluten)
1 pack
Coconut Milk
1 pack
Chopped Tomato with Onion & Garlic
1 piece
Diced Butternut Squash
1 sachet
Ras-el-Hanout
1 piece
Lemon
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
Nutrition Values
Energy (kcal)891 kcal
Energy (kJ)3726 kJ
Fat39 g
of which saturates17.8 g
Carbohydrate92.2 g
of which sugars23.7 g
Dietary Fiber14 g
Protein30.2 g
Cholesterol0 mg
Salt3.88 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Sieve
•Pan with Lid
Instructions
1
- Boil a large pot of salted water for the butternut squash.
- When boiling, add the butternut squash and cook until fork tender, 10-15 mins.
- Drain and rinse the chickpeas in a sieve.
- Cut the lemon into quarters.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, pop the couscous into a bowl.
- Pour in 200ml boiling water (500ml for 4p).
- Stir through half the harissa paste.
- Cover with a plate or cling film and leave aside for 10 mins or until ready to serve.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- When hot, add the chickpeas and gently shake the pan to toss for 3-5 mins.
- Add the ras-el-hanout and remaining harissa. Fry for 1 min more.
- Stir in the chopped tomato, peanut butter, two-thirds of the coconut milk and the juice from one-quarter of the lemon wedges. Cover and simmer for 8-10 mins.
- Stir occasionally and add a splash of water to loosen the sauce if required.
4
- Drain the cooked butternut and stir into the stew.
- Season to taste with salt, pepper and sugar.
- Fluff up the couscous with a fork and season to taste with salt and pepper.
- Divide couscous between bowls and top with the stew.
- Garnish with peanuts and a swirl of remaining coconut milk. Serve with remaining lemon wedges.