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Squash and Chickpea Stew


We’ve heard you can measure happiness by the number of one-pot dishes you know how to cook. Long ingredient list, but mainly store cupboard staples. Freezes well. Adapted from River Cottage.


2 tablespoons of sunflower oil
2 large onions
2 garlic cloves
1 celery stalk
1 tsp ground black pepper
1 teaspoon of ground turmeric
½ teaspoon of cinnamon
½ teaspoon of ginger
100g of red lentils
400g tin of chickpeas – drained
8 strands saffron (toast & crush)
500mls roasted tomato sauce
A handful of parsley
A large bunch of coriander
300g squash, peeled, seeded & cut into chunks
~1L of vegetable stock
50g small pasta/rice (optional)


Heat the oil in a large pan on a medium heat. Add the diced onions and sauté until golden brown, then turn the heat down to medium-low. Add the chopped garlic, celery, pepper, turmeric, cinnamon and ginger, and continue to sauté for a few minutes.
Add the lentils, chickpeas, saffron, tomato sauce, parsley and half the coriander, then cook on a low heat for 15 minutes. Add squash, veg stock, and cover. Simmer for around 30 minutes. Add the pasta if using (or rice a bit earlier) and simmer until cooked.
Season with salt and pepper. Serve, adding remaining coriander leaves as a garnish. Enjoy.


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