Name: Moroccan chickpea and squash stew
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 portions
Ingredients: 1 can cooked chickpeas, drained and rinsed (about 400 g); 2 shallots; 2 garlic cloves; 4 parsley stalks; 1 cm fresh ginger; 1 squash; 1 red or green bell pepper; 4 dates, chopped; 100 ml cashews; 1 tbsp olive oil; 1 tsp cumin; 1 tsp ground coriander; 1 tsp cinnamon; 1 tsp chili powder; 400 ml chopped tomatoes; 1 tbsp maple syrup; 0.5 tsp salt; 100 ml water; 200 ml couscous; 1/2 pomegranate

Method

01
Rinse the chickpeas, drain them well, and set them aside.
02
Slice the shallots and garlic, grate the ginger, dice the squash and pepper, and chop the dates.
03
Dry-toast the cashews in the pot, then set them aside.
04
Heat the oil and fry the shallots, garlic, ginger, cumin, coriander, cinnamon and chili powder for a few minutes until fragrant.
05
Add the squash, pepper and chickpeas and fry for a few more minutes. Add the dates, tomatoes, maple syrup, salt and water, cover, and simmer for 15 to 20 minutes.
06
Prepare the couscous according to the packet and remove the pomegranate seeds. Serve the stew hot with couscous, topped with cashews, parsley and pomegranate.

Chef tips

If the sauce is too thick, add 1–2 tbsp hot water and simmer one minute before serving.

For three to four diners, add a little more squash or pepper and prepare extra couscous separately.

Method

Chef tips

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