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Squash and chickpea chilli

If you’re looking for achilli sin carne recipe- do try this one out! This squash and chickpea chilli also has carrot, bell pepper, corn and spinach, so it’s a real immune booster! It’s perfect for vegans, vegetarians, dairy/gluten allergy sufferers and dieters! It’s quite spicy - if you don’t like the heat, use less or mild chipotle paste. Serve it with flatbread or rice and a crispy salad!
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small butternut squash
  • 1 large carrot
  • 1 small red bell pepper
  • 2 small red onions
  • 2 cloves of garlic
  • 1 Tbsp olive oil
  • 1 tsp oregano
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 Tbsp spicy chipotle paste
  • 1 Tbsp tomato purée
  • 500 ml vegetable stock
  • 1 tin chickpeas
  • 1 small tin of corn
  • 2 large handfuls of spinach
  • To serve: coriander leaves lime or yoghurt/sour cream

Method
 

  1. Peel and chop the squash into bite-sized chunks. Chop the carrot and pepper too.
  2. Finely chop the onion and garlic.
  3. Heat the oil in a large pan, add the onion and garlic and sauté for 5 minutes. Add the chopped vegetables and cook for another 5-8 minutes until tender (under cover).
  4. Add the spices, chipotle paste and tomato purée, then stir for 1 minute.
  5. Pour in the stock and chopped tomatoes. Bring to the boil and cook for 20 minutes.
  6. Drain the chickpeas and add to the pan. Cook for another 15 minutes. When the sauce is thick and the vegetables are tender, add the corn and spinach and cook (under cover) for a couple of minutes or so.
  7. Serve with a slice of lime and chopped coriander leaves sprinkled on top – or a spoonful of yoghurt/sour cream if you prefer.