Spiced Butternut Squash Stew
with chickpeas and bulgur4.5(14)
Calories
:
975 kcalProtein
:
32g proteinDifficulty
:
EasyQuick
Veggie
Eat Me First
Spicy
Climate Conscious
Allergens:
- Peanut
- Wheat
- Nuts
- Sesame
- Cereals containing gluten
- May contain traces of allergens
- Soya
- Peanut
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.
Ingredients
Serving amount
1 pack(s)
Chickpeas
1 sachet(s)
Harissa Paste
1 sachet(s)
Peanut Butter
(Contains: Peanut)
20 grams
Peanuts
(Contains: Nuts, Sesame, Cereals containing gluten, May contain traces of allergens, Peanut)
1 pack(s)
Coconut Milk
1 pack(s)
Chopped Tomato with Onion & Garlic
300 grams
Diced Butternut Squash
1 sachet(s)
Ras-el-Hanout
1 unit(s)
Lemon
1 sachet(s)
Vegetable Stock
1 sachet(s)
Honey
120 grams
Bulgur Wheat
(Contains: Soya, Peanut, Nuts, Sesame, May contain traces of allergens, Wheat)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
Nutrition Values
Energy (kJ)4080 kJ
Energy (kcal)975 kcal
Fat43 g
of which saturates18.1 g
Carbohydrate107.1 g
of which sugars26.9 g
Dietary Fiber17.1 g
Protein32 g
Cholesterol0.3 mg
Salt4.3 g
Potassium107.7 mg
Calcium13.3 mg
Iron0.3 mg
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Baking Sheet with Baking Paper
•Pan with Lid
Cooking steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Pop the butternut squash onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Boil 240ml water (per 2P) in a large pot along with the stock.
- Once the water is boiling, stir in the bulgur then bring back to the boil.
- Simmer for 1 min then pop a lid on the pot and remove from the heat. Leave aside for 12-15 mins or until ready to serve.
- Drain and rinse the chickpeas in a sieve. Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Quarter the lemon.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- When hot, add the chickpeas and cook, shifting occasionally, 3-5 mins. Add the ras-el-hanout. Fry for 1 min more.
- Stir in chopped tomatoes, peanut butter and two-thirds of the coconut milk.
- Squeeze in the juice of one lemon wedge (per 2P), cover and simmer, 8-10 mins.
- Stir occasionally to prevent sticking. Loosen the sauce with a splash of water if required.
4
- Stir the roast butternut, honey and harissa paste 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 the couscous between bowls and top with the stew.
- Garnish with peanuts and a swirl of remaining coconut milk. Serve with remaining lemon wedges on the side.
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