MOROCCAN CHICKPEA STEW
SERVES: 4 PREP: 15 MINS COOK: 40 MINS
1 tbsp olive oil
1 large red onion, thinly sliced
3 cloves of garlic crushed
1 fresh red chilli, finely chopped
2 tbsp Moroccan seasoning
1 pinch of saffron threads
1 tbsp honey
400g can tinned tomatoes
750ml (1¼ pt) gluten-free vegetable stock
2 x 400g tin of chickpeas, drained 1 large carrot, halved, sliced thickly ½ cauliflower, cut into florets 250g (9oz) butternut squash, peeled and cubed
1 tbsp Greek yogurt
Handful of flat parsley leaves, chopped
1. Heat the oil in a flameproof casserole dish or saucepan and gently fry the onion until soft. Add the garlic and chilli and cook for 2 more mins.
2. Stir in the seasoning, saffron and honey.
3. Add the tinned tomatoes and stock, followed by the chickpeas, carrot, cauliflower and butternut squash. Bring to the boil and leave to simmer for 30 mins or until liquid has reduced and thickened. Season to taste.
4. Serve with a dollop of yogurt and scattered parsley leaves.
Per serving: 303 cals, 5g fat (1g sat fat), 20g sugar, 2g salt
Bauer Books,Photo: Bauer Photographic