Chick­pea and but­ter­nut stew

Friday - - RECIPE CARDS -

Prep time: 5 mins Cook­ing time: 35 mins Serves 4 2 tbsp oil 1 onion, chopped 2 gar­lic cloves, crushed 2 tsp cumin seeds 1/2 small but­ter­nut squash, peeled and chopped 1 tin (430g) chick­peas, rinsed and drained 1 tin chopped toma­toes 1 tbsp golden syrup 2 tbsp lemon juice 250ml chicken stock 4 tbsp chopped fresh pars­ley

METHOD

1 Heat oil in a pan and fry onion and gar­lic un­til soft. Add cumin seeds and fry for a minute.

2 Add but­ter­nut squash and chick­peas and fry for 2 min­utes. Add toma­toes, syrup, lemon juice and chicken stock. Bring to a boil and let it sim­mer for 20-30 min­utes or un­til but­ter­nut squash is soft.

3 Sea­son with salt and pep­per and fresh pars­ley. Serve with steamed rice.

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