Butternut chickpea and rice stew

Celebrity chef and restaurateur, Gary Rhodes shares his recipe for a quick and easy butternut squash, chickpea and rice stew
Butternut Squash Stew by Gary Rhodes
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Butternut Squash Stew by Gary Rhodes
October 01, 2018
Level Easy
Serves 4

PHOTO BY Efraim Evidor
RECIPE BY Gary Rhodes
FOOD STYLING BY Lydia Wessels

INGREDIENTS

1 pack spinneysFOOD Butternut Squash, diced
3 tbsp olive/sunflower oil
2 onions, sliced
1 tsp Gourmet Garlic Chunky Garlic Paste
1 red chilli, halved, deseeded and sliced
1 tsp spinneysFOOD Ground Turmeric
1 tsp spinneysFOOD Ground Ginger
1 tsp spinneysFOOD Ground Cinnamon
4 plum tomatoes, quartered, deseeded and roughly chopped
1 tin spinneysFOOD Organic Chick Peas
2 sprigs of thyme
1 vegetable stock cube
100g long grain rice

METHOD

  • 1

    Heat the oil in a large pan and fry the butternut squash, onions, garlic, chilli and spices for 5-10 minutes.

  • 2

    Add the tomatoes, chick peas with juice, thyme, and 600ml of water, or more to cover the butternut, if needed.

  • 3

    Sprinkle in the stock cube, add the rice and cover and simmer gently for 15-20 minutes until tender.

NOTES

TOP TIP: The stew can be finished with a generous sprinkling of chopped fresh coriander leaves.