Made with fresh butternut squash, chickpeas and fragrant paprika, this is a tasty vegetarian meal.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 30 minutes
    • Spanish

    Butternut Squash & Chickpea Chilli

    Recipe Information

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    1 Butternut Squash

    400g tin Sweet Harvest Chickpeas

    400g tin Sweet Harvest Red Kidney Beans

    400g tin Sweet Harvest Chopped Tomatoes with Herbs

    1 large Red Onion

    5 cloves Garlic

    1 large Red Chilli

    1 large Green Chilli

    2 Quixo Vegetable Stock Cubes

    500ml Boling Water

    1 heaped tsp Stonemill Paprika

    35ml Rapeseed Oil

    10g Fresh Basil leaves, chopped


    Peel, halve and chop the red onion into small chunks.

    Peel and halve the butternut squash lengthways.

    Remove any pith and seeds and chop into small chunks.

    Peel and finely dice the garlic.

    Chop the chillies finely with the seeds.

    Heat the oil in a large saucepan.

    Add the red onion and garlic and sauté for a few minutes to soften.

    Add the chilli and butternut squash and cook, stirring for another 4 minutes.

    Add the tinned tomatoes, paprika, boiling water and crumble over the stock cubes.

    Cover and bring to the boil, simmer for 15 minutes.

    Drain the chickpeas and red kidney beans.

    Add them both to the pan.

    Heat through and serve topped with the chopped basil.

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