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Moroccan vegetable and chickpea stew

40 mins


  • Heat the olive oil in a large saucepan, once hot add in your chopped onion, garlic and pepper to soften. Approx 5 mins
  • Chop up your butternut squash and add into the saucepan, followed by a dissolved vegetable stock cude in 100ml of boiling water
  • Allow the butternut squash to boil and soften for 5 mins
  • Now add in the drained chickpeas and the lentils, and continue to stir well
  • Next stir in the tinned tomatoes and then season with cinnamon, cumin, chilli flakes, salt and pepper and coriander
  • Lower the heat and leave for a further 10 mins, while regularly stiring

Serves 4, calorie infomation based on 1 serving


  • 1 tbsp olive oil
  • 1 medium onion
  • 1 red pepper
  • 1 small butternut squash
  • 400g chickpeas
  • 2 garlic cloves
  • Hanfuld coriander
  • 400g can of chopped tomatoes
  • 100g red lentils
  • 1 tsp cinnamon
  • 2 tsp cumin
  • 1/2 tsp dried chilli flakes
  • 1 vegetable stock cube

Optional - Fat free plain yogurt (vegan if applicable) / 50g mixed nuts to serve on top

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