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Cook1 hr 15 mins
Here's a healthy stew that you can make in one pot. For a vegetarian version just leave out the chicken and add another can of chickpeas instead. Quorn pieces are another good alternative, if you can get them.
- 1 tablespoon vegetable oil
- 4 boneless skinless chicken breasts, cut into bite-sized pieces
- 1 onion, roughly chopped
- 2 cloves garlic, crushed
- 1 inch fresh ginger, grated
- 2 tablespoons harissa
- 25 g plain flour
- 1 liter hot vegetable stock
- 4 tomatoes
- 3 lbs butternut squash, peeled,deseeded and chopped
- 1 (400 g) can chickpeas, drained and rinsed
- 250 g spinach leaves
- 1 lime, juiced
- Heat the oil in a large pan.
- Add the chicken and cook over a medium heat until browned all over.
- Add the onion, garlic and ginger and cook for another few minutes until softened.
- Add the harissa and flour and cook for a couple minutes, then add the stock.
- Bring to a boil and then reduce heat and simmer for 45 minutes.
- Meanwhile, peel and seed the tomatoes into a sieve, resting on a bowl to catch any juice.
- Roughly chop the tomato flesh.
- Add to the bowl with the juice and set aside.
- When the stew has simmered for 45 minutes, add the squash, chickpeas and tomatoes and their juice to the pot.
- Cover and bring to a boil, then simmer, stirring occasionally for another 20 minutes or until the squash is tender.
- Remove and large stalks from the spinach and tear the larger leaves in half.
- Add to the pan with the lime juice and cook for 2-3 minutes.
- Season well with salt and pepper.
- Serve with a nice, crusty bread to mop up the juices.