Moroccan Butternut Squash & Chickpea Stew

Saved Rachel Gurk/Rachel Cooks recipe. Cup-to-gram conversions are approximate. The saved ingredient list’s parenthetical vegetable counts conflict with its scaled cups; the scaled cup quantities were used. Alternatives: regular raisins, dried apricots, currants or green olives; rice or quinoa in place of couscous; optional cooked chicken, beef, lamb or sausage. Slow cooker option: combine stew ingredients, cover and cook 4 hours on high or 7 hours on low, then serve with separately cooked grain.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat olive oil in a heavy saucepan. Cook squash, onion, carrots and celery for 10 minutes, stirring occasionally, until the onion is translucent and vegetables soften.

Step 2

Stir in garlic, curry powder, cinnamon and pepper flakes and cook for 1 minute. Add kale and stir for about 3 minutes until slightly wilted.

Step 3

Add tomatoes, stock, chickpeas and raisins. Season with salt and pepper. Bring to the boil, partly cover and simmer gently for about 20 minutes.

Step 4

Remove from the heat and stir in orange juice. Taste and adjust salt, pepper or orange juice. Serve with couscous or rice, fresh coriander and yoghurt.