Runner's World (UK) - - THE DIGESTION QUESTION -


Rich in gut-boost­ing pro­teins. Re­place the chicken with tofu or ex­tra chick­peas if you pre­fer. Makes 2-3 por­tions.

300g peeled but­ter­nut squash, diced 2 tbsp olive oil 2 tsp ground cumin ½ onion, chopped 140g chicken breast, diced (op­tional) 300g tinned toma­toes 300ml wa­ter 200g canned chick­peas Grated zest of 1 lemon Juice of ½ lemon 8 cherry toma­toes 80g dry quinoa Chopped co­rian­der Sea salt and pep­per

1/ Heat the oven to 200C. Put the squash in a roast­ing tin, coat it with 1/2 tbsp oil and bake un­til ten­der (around 30 mins).

2/ Heat the re­main­ing oil in a casse­role dish over a low heat, add the cumin and onion and cook un­til soft­ened (about 5 mins).

3/ Add the chicken and fry un­til golden (about 10 mins).

4/ Now add the tinned toma­toes and wa­ter, cover and sim­mer for 30 mins.

5/ Add the re­main­ing in­gre­di­ents (ex­cept co­rian­der). Sea­son, cover and sim­mer for 10 mins. Stir in co­rian­der and serve.

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