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Fernando O
By Fernando O

Chickpea, butternut squash and chorizo slow cooked spiced stew

9 steps
Prep:25minCook:2h
A lovely autumn slow cooked stew
Updated at: Sat, 19 Apr 2025 18:31:30 GMT

Nutrition balance score

Great
Glycemic Index
48
Low
Glycemic Load
38
High

Nutrition per serving

Calories603.4 kcal (30%)
Total Fat22.9 g (33%)
Carbs78.2 g (30%)
Sugars13.9 g (15%)
Protein26.7 g (53%)
Sodium582.5 mg (29%)
Fiber14.2 g (51%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
The day before cooking the stew, put the dry chickpeas in a large pot and cover them with cold water. Water level should be around 7cm above the level of the chickpeas. Put a lid on the pot and soak them overnight.
The day before cooking the stew, put the dry chickpeas in a large pot and cover them with cold water. Water level should be around 7cm above the level of the chickpeas. Put a lid on the pot and soak them overnight.
PotPot
dry chickpeasdry chickpeas1kg
Step 2
After soaking, the chickpeas would have grown in size and absorbed a good part of the water. They should remain covered with water, so top up the water to just above the chickpea level, if necessary. Add,the paprika, turmeric and liquid smoke, and stir to dissolve and mix in. Season with msg salt and pepper. Bring the pot to a boil, then add 2tbsp of vegetable oil, reduce heat to low, cover and let it simmer. Stir regularly.
Wooden SpoonWooden Spoon
smoked sweet paprikasmoked sweet paprika2 tsp
liquid smokeliquid smoke1 splash
ground turmericground turmeric1 tsp
saltsalt
ground white pepperground white pepper
msgmsg
Step 3
While the chickpeas simmer, cut 2 squashes in half, de-seed them with a metal spoon, put them on a microwave save dish and oil all the exposed flesh. Microwave them until the flesh gives to a gentle finger prod (15-20 minutes per squash). Let them cool slightly.
While the chickpeas simmer, cut 2 squashes in half, de-seed them with a metal spoon, put them on a microwave save dish and oil all the exposed flesh. Microwave them until the flesh gives to a gentle finger prod (15-20 minutes per squash). Let them cool slightly.
MicrowaveMicrowaveMicrowave
SpoonSpoon
butternut squashesbutternut squashes2.5
Step 4
Scoop and scrape the flesh with the spoon from all 4 halves. Discard the skin.
Scoop and scrape the flesh with the spoon from all 4 halves. Discard the skin.
SpoonSpoon
Step 5
Mash the flesh with a fork. You can ease the mashing adding a couple of spoonfuls of the chickpea cooking liquid.
Mash the flesh with a fork. You can ease the mashing adding a couple of spoonfuls of the chickpea cooking liquid.
ForkFork
Step 6
Once the chickpeas are “al dente”, add the mashed squash to the pot and stir in. Add the mild Spanish chorizo cubes. Keep the simmer going. Stir regularly and add water to just above the chickpea level, if necessary.
Once the chickpeas are “al dente”, add the mashed squash to the pot and stir in. Add the mild Spanish chorizo cubes. Keep the simmer going. Stir regularly and add water to just above the chickpea level, if necessary.
butternut squashesbutternut squashes2.5
chorizochorizo3 rings
Step 7
Peel and cut in 1/2cm cubes the remaining 1/2 squash. Place in a microwave safe bowl, season, add a splash of oil, and mix to ensure all cubes are coated. Microwave in high for 5 minutes. Cubes should be soft but still firm
Peel and cut in 1/2cm cubes the remaining 1/2 squash. Place in a microwave safe bowl, season, add a splash of oil, and mix to ensure all cubes are coated. Microwave in high for 5 minutes. Cubes should be soft but still firm
PeelerPeeler
KnifeKnife
Cutting BoardCutting Board
butternut squashesbutternut squashes2.5
vegetable oilvegetable oil3 Tbsp
Step 8
Air fry the squash cubes for 5 minutes at 200C
Air fry the squash cubes for 5 minutes at 200C
Air FryerAir FryerHeat
Step 9
Once the chickpeas and chorizo cubes are cooked, add the microwaved squash cubes and stir. Taste and adjust seasoning if needed. You can eat it right away, but I find that letting it cool down covered intensifies the flavours. If it can go to the fridge for a couple of hours, even better. Then reheat and serve.
Once the chickpeas and chorizo cubes are cooked, add the microwaved squash cubes and stir. Taste and adjust seasoning if needed. You can eat it right away, but I find that letting it cool down covered intensifies the flavours. If it can go to the fridge for a couple of hours, even better. Then reheat and serve.

Notes

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