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Moroccan Style Stewed Squash with Chickpeas

Main Course / Dairy Free / Gluten Free / Lactose Free / Shellfish Free / Low Cholesterol / Low in Saturated Fats / North African / Suitable for Diabetics / Healthy heart recipe / Vegetarian / Vegan

Moroccan Style Stewed Squash with Chickpeas

Serves: 5

Preparation time:

Cooking time: 1hours 30minutes


Submitted by: Kentish Town Lead Cook

Ingredients

1kg Summer squash (courgette, yellow squash, butternut squash for example). (Peeled, deseeded and chopped)
500gms Onion (medium) (peeled and sliced)
2 Garlic cloves (peeled and chopped)
1 Chilli pepper
250gms Ripe tomatoes coarsely chopped (or chopped tinned tomatoes)
20 mls Tomato puree, mixed with 50 mls water
500gms Tinned chickpeas (or 400g tin)
3 tsps Preserved lemon rind (see hints and tips)
50mls Olive oil
Half tsp Cumin seeds
Half tsp ground coriander
Half tsp ground cinnamon
Half tsp sweet paprika
Half tsp Sugar
1 tsp Salt and black pepper to season
6 tsps Flat leaf parsley (chopped)
25gms Toasted (or roasted) pumpkin seeds
400gms Greens. Spring greens, kale, etc
250gms Rice

Method

1. Saut

Serving suggestions

This dish is not meant to be too spicy. So between 1 and 2 chilli peppers is all you would need for 5 people.

Do not use more than 2 scotch bonnet chillies in a dish and wear gloves when preparing the chillies.

Moroccan preserved lemons in brine are available in speciality stores and some Sainsburys in their speciality food section. Halve the lemons, scoop out the pulp and then chop the soft rind. Alternatively, use a peeler on some fresh lemons to peel the rind. Place in a microwave on low heat for a couple of minutes to soften it, then chop.

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