Squash, chickpea, kale stew

Squash, chickpea & kale stew with harissa yog I realise I said goodbye to squash at the start of the month but hey, spring is not yet springing, it’s cold, miserable and all I’m craving is squash so here goes Ingredients (serves 3-4) 1 onion, finely chopped 2 garlic cloves, crushed 1 kabocha squash, or any variety of squash or pumpkin, peeled and roughly chopped into cubes 1 jar of bold Bean Co queen chickpeas (or 2 tins) 1 x 400g tin of finely chopped tomatoes 150ml veg stock 3 large handfuls of kale or cavalo nero To top 3 tbsp greek yogurt 2 tsp rose harissa 1/2 lemon juice A a good handful of toasted seeds, such as pumpkin or sunflower Method 1.Preheat the oven to 190C. Tip the squash chunks into a roasting tin and toss with olive oil, salt and pepper. Roast for 30-35 minutes until soft, turning half way through 2.Meanwhile, heat 1 tbsp olive oil in a pan over a medium heat. Once hot, add the onions and cook for 7-8 minutes, then add the garlic and cook for a further 2 minutes until softened. 3.Pour in the chopped tomatoes and stock and bring to a bubble. Simmer for 3-5 minutes to let the mixture thicken slightly. Then add the chickpeas with all of their bean stock and the kale. 4.Once cooked, remove the squash from the oven and set a handful aside. Tip the remaining chunks into the pan. 4.Scoop the flesh from the remaining squash chunks into a small bowl. Mash with the back of a fork until you get a smooth, puree like consistency. Add a splash of the bean stock from the jar or veg stock if needed to create a smoother paste. 5.Add the puréed squash to the pan and stir to combine. Simmer for a few more minutes and season to taste. 6.Just before serving, mix the harissa, yogurt and the juice of half a lemon together in a small mixing bowl. 6.Divide the chickpeas stew into serving bowls. Dollop over the yogurt and a sprinkle of the seeds. Finish with a little drizzle of extra virgin olive oil

Great

% Daily Values based on a 2,000 calorie diet