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Butternut Squash & Chickpea Chilli

Recipe

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

Serves: 4 | Prep time: 15 mins | Cooking time: 30 mins

Spanish | Main

Ingredients

  • 1x Large Red Onion
  • 1x Butternut Squash
  • 400g Tin Sweet Harvest Chickpeas
  • 1x 400g Tinned Red Kidney Beans
  • 400g Tin Sweet Harvest Chopped Tomatoes With Herbs
  • 5x Cloves Garlic
  • 1x Large Red Chilli
  • 1x Large Green Chilli
  • 2x Quixo Vegetable Stock Cubes
  • 500ml Boling Water
  • 1x Heaped Tsp. Paprika
  • 35ml Rapeseed Oil
  • 10g Fresh Basil Leaves, Chopped

Method

  1. Peel, halve, and chop the red onion into small chunks.
  2. Peel and halve the butternut squash lengthways.
  3. Remove any pith and seeds and chop into small chunks.
  4. Peel and finely dice the garlic.
  5. Chop the chilies finely with the seeds.
  6. Heat the oil in a large saucepan.
  7. Add the red onion and garlic and sauté for a few minutes to soften.
  8. Add the chili and butternut squash and cook, stirring for another 4 minutes.
  9. Add the tinned tomatoes, paprika, boiling water, and crumble over the stock cubes.
  10. Cover and bring to the boil, simmer for 15 minutes.
  11. Drain the chickpeas and red kidney beans.
  12. Add them both to the pan.
  13. Heat through and serve topped with the chopped basil.