Chipotle butternut squash with chickpeas
This chipotle butternut squash with chickpeas can be served in flatbread or tortilla wraps, with some cheese or plant-based feta for a vegan version. Alternatively, you can use the mixture as stuffing – for example in bell peppers, mini squash, courgette etc or serve it as a side dish with grilled meat and fish.
Ingredients
Method
- Thinly slice the onion and chop the garlic.
- Peel and deseed the squash, then cut the flesh into 2cm cubes. Cut the pepper into small chunks.
- Heat the oil in a frying pan then sauté the onion for 5 minutes. Add the red pepper, garlic and squash, then fry for another minute or so. Stir in the spices and the purées, then after a minute add some water, just enough to cover the vegetables. Season with salt and pepper, and cook over low heat for 15 minutes. Add some water if it’s getting too dry.
- When the squash has softened, add the drained chickpeas and the corn. Cook for another 5 minutes and reduce the sauce almost completely. Mix in some chopped coriander leaves.
- Meanwhile, warm some tortilla sheets, taco shells or pita bread, then fill them with the mixture.
- Crumble some feta or plant-based feta on top and add some chilli sauce or jalapeno.