Name: Roasted Butternut Squash and Chickpea Stew
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 500 g butternut squash; 240 g chickpeas; 1 item onion; 2 clove garlic; 2 item tomato; 100 g spinach; 2 tbsp olive oil; 1 tsp cumin; 1 tsp coriander; 1 tsp salt; 0.5 tsp black pepper; 500 ml vegetable broth

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Roasted Butternut Squash and Chickpea Stew

Roasted Butternut Squash and Chickpea Stew

A hearty and warming stew with seasonal vegetables and protein-rich chickpeas.

To provide a balanced meal with the remaining carbohydrates needed for the day, along with a good balance of protein and vegetables.

Ingredients:

500
g
butternut squash
240
g
chickpeas
1
item
onion
2
clove
garlic
2
item
tomato
100
g
spinach
2
tbsp
olive oil
1
tsp
cumin
1
tsp
coriander
1
tsp
salt
0.5
tsp
black pepper
500
ml
vegetable broth

Preparation Time: 45 minutes

Instructions:

Preheat the oven to 200°C.
Peel and cube the butternut squash. Toss with olive oil, salt, and pepper.
Roast the squash in the oven for 25 minutes until tender.
In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until soft.
Add cumin and coriander, stir for a minute until fragrant.
Add chopped tomatoes and cook until they start to break down.
Stir in chickpeas and roasted squash. Pour in vegetable broth.
Simmer for 15 minutes. Add spinach and cook until wilted.
Adjust seasoning with salt and pepper before serving.

Nutrition	Per Serving 1500 g	Per 100g
Energy	446 kcal	30 kcal
Protein	18 g	1.2 g
Fibre	16 g	1.1 g
Salt	2 g	0.1 g
Sugar	12 g	0.8 g
Carbohydrates	70 g	4.7 g
Fat	14 g	0.9 g

500
g
butternut squash
240
g
chickpeas
1
item
onion
2
clove
garlic
2
item
tomato
100
g
spinach
2
tbsp
olive oil
1
tsp
cumin
1
tsp
coriander
1
tsp
salt
0.5
tsp
black pepper
500
ml
vegetable broth

Preheat the oven to 200°C.

Peel and cube the butternut squash. Toss with olive oil, salt, and pepper.

Roast the squash in the oven for 25 minutes until tender.

In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until soft.

Add cumin and coriander, stir for a minute until fragrant.

Add chopped tomatoes and cook until they start to break down.

Stir in chickpeas and roasted squash. Pour in vegetable broth.

Simmer for 15 minutes. Add spinach and cook until wilted.

Adjust seasoning with salt and pepper before serving.

Roasted Butternut Squash and Chickpea Stew Roasted Butternut Squash and Chickpea Stew

Ingredients:

Preparation Time: 45 minutes

Instructions:

Roasted Butternut Squash and Chickpea Stew

Roasted Butternut Squash and Chickpea Stew