Peel and chop squash and onion.
Crush Garlic Cloves
De-seed and finely chop chilli
Fry the onion for 3-4 mins at a high temp until brown. Add a little of the stock if needed to stop it sticking.
Add the chilli, garlic and spices, stir and cook for 15 seconds.
Add the butternut squash and stir to coat in the spicey mix. Add 3 tablespoons of stock, cover and leave to cook for 5 mins over a medium heat.
Add tomatoes, remaining stock and half the chickpeas, season well, stir, bring to the boil, then cover and cook over a medium heat for approx 20 mins or until the squash is tender.
Let it cool a little, blend, and then add the remaining chickpeas.
About 40 mins
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (698g)|
|Recipe Makes: 4|
|Calories from Fat: 8 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 728.8mg||25 %|
|Potassium 1758.2mg||46 %|
|Total Carbohydrate 61.5g||18 %|
|Dietary Fiber 10.8g||43 %|
|Sugars, other 50.7g|
|Protein 5.6g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 241
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