Maeve's squash with tomatoes and chickpeas

Maeve's squash with tomatoes and chickpeas


1 person made this

About this recipe: This is so easy to do and very healthy.

Serves: 4 

  • 2 medium butternut squash
  • few sprays spray oil
  • 1 tablespoon balsamic vinegar
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 400g tinned chopped tomatoes
  • 410g tin chickpeas, drained
  • 300ml veg stock
  • 2 tablespoons tomato puree
  • 1 teaspoon caster sugar
  • large handful baby spinach

Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

  1. Preheat oven to 200 C / gas 6. Cut squash in half lengthways and arrange on a baking sheet cut side up. Spray with spray oil and season generously drizzle with balsamic and roast for 45 minutes.
  2. Meanwhile put chickpeas, onion, garlic, tomatoes, stock, tomato puree and caster sugar into a large saucepan. Bring to boil and simmer for about 25 minutes, stirring occasionally until thickened.
  3. Season to taste. Stir in the baby spinach and cook till just wilted. Serve butternut with sauce poured over it

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