North African Squash & chickpea stew

I asked DD1 to look through my River Cottage Veg book & choose things she would like to eat & this was one of the ones she chose.

It was easy to make & the girls loved it – it needs more than 300g squash though – I have 3 portions of the chickpeas & sauce to go into the freezer, but no squash as we ate it all!


  • 2 tbsp sunflower oil
  • 2 large onions, diced
  • 2 garlic cloves, crushed
  • 1 celery stalk, finely diced
  • 1 tsp black pepper
  • 1 tsp turmeric
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 100g red lentils
  • 400g chickpeas
  • 8 saffron strands, toasted & crushed
  • 500ml passata
  • 1 tbsp chopped parsley
  • 1 tbsp chopped corriander
  • 300g squash
  • 1.2 litres low salt veg stock
  • 1 bay leaf
  • 50g vermicelli or other small pasta


  1. Heat the oil in the large saucepan. Add the onions & saute until turning golden. turn the heat down & add the garlic, celery pepper, turmeric, cinnamon & ginger. Saute for a couple of minutes.
  2. Add the lentils, chickpeas, saffron, passata, parsley & half the corriander. Cook over a low heat for 15min
  3. peel & deseed the squash & cut into large cubes. add to the pan with the stock & bay leaf. cover & simmer gently for about 30min
  4. add the pasta & simmer until it’s cooked.
  5. serve immediately, scattered with the rest of the corriander.

Vegetarian. One husband, Two cats, Three kids.

Tagged with: , , ,
Posted in Main Meal, Vegan, Vegetarian

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