NORTH AFRICAN SQUASH & CHICKPEA STEW (AKA … and now for the healthy stuff!)

If you’ve read my last couple of posts, you need not wonder why I wanted to get stuck into some wholesome, healthy vegan food today! Not only did my husband and I prepare this River Cottage-inspired recipe for dinner, but for lunch we revisited an old family favourite- Red Lentil and Vegetable Soup. Operation Compensation in full-effect!

North African Squash and Chickpea Stew- hearty vegan fare, perfect on a cold day


Prep Time: 15 Min, Cook Time: 45 Min, Serves: 6


2 tbsp sunflower oil
2 large, diced onion
2 finely chopped garlic clove
1 finely diced celery stalk
1 tsp freshly ground black pepper
1 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp ground ginger
100 g red lentils
400 g rinsed chickpeas (canned)
A pinch of dried, crushed saffron
600 ml passata
400 g squash or pumpkin
A handful of roughly chopped parsley
1.5 l organic vegetable stock
1 bay leaf
50 g risoni

To serve: dates (optional)


  1. Sauté onions in oil until they are just starting to turn golden.
  2. Turn the heat down to a medium-low and add the garlic, celery, pepper, turmeric, cinnamon and ginger. Sauté for a couple of minutes.
  3. Add the lentils, chickpeas, saffron, passata, parsley and cook on a low heat for fifteen minutes.
  4. Meanwhile, peel and de-seed the squash and cut into large cubes.  Add to the pot with the stock and bay leaf.  Cover and simmer for about half an hour.
  5. Add the risoni and simmer, lid off, until everything is cooked and the sauce is thickening.
  6. Season and serve.

*Adapted from River Cottage Veg Everyday! by Hugh Fearnley Whittingstall


One thought on “NORTH AFRICAN SQUASH & CHICKPEA STEW (AKA … and now for the healthy stuff!)

  1. Hello! This is my first comment here so
    I just wanted to give a quick shout out and say I truly enjoy reading your
    blog posts. Can you suggest any other blogs/websites/forums that cover the same topics?

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