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Chickpea & butternut squash stew

By Nathan N on 7th Sep, 2014

Chickpea & butternut squash stew


  1. Fry shallots and peppers in large pot.
  2. Let butternut squash cool a bit and roughly chop then add everything except parsley and yogurt to the pot.
  3. Cover and simmer on medium - low heat for 30-40mins, stirring occasionally to make sure it’s not burning on the bottom.
  4. Serve in bowls with chopped parsley & dollop of greek or low fat yogurt. 

Recipe Notes

  • A nice rich nutty ale would go great with this stew.
  • You can also chuck everything in a slow cooker and let it go all day/night.
  • Serve with rice for a fuller meal.
vegetarian  / vegan  / tomatoes  / spicy  / chickpea
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