Food Challenge Recipe 12: Butterbean, Chickpea & Butternut Squash Stew

Despite the weather becoming more spring-like, it’s still chilly, so for this week’s recipe I chose something that encompassed fresh produce and flavours but was still hearty and warming.

Enter the butterbean, chickpea and butternut squash stew! The actual title of this recipe was SPICY butterbean, chickpea and butternut squash stew, but for reasons you’ll understand shortly I was forced to adapt.

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You start with three humble ingredients, a small butternut squash, two red onions and a leek. The onions are wedged, leek sliced on a slant and the squash chopped into 2cm cubes.

This recipe is for 4 people so you need a bigger pot than I have, but alas I only learned this later on….

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The chopped veg goes into your pot with some warmed olive oil (1 tbsp) and 2 tsp of smoked paprika. These cooked down for about 10 minutes.

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I then added 1 tin of chopped tomatoes in tomato juice – this was meant to be chopped tomatoes with chilli but I couldn’t find it ANYWHERE – and 450ml of vegetable stock. This simmered for 15-20 mins. During this period, I tasted, seasoned and added 1 tsp of sugar (which wasn’t in the recipe) to offset the acidity from the tomatoes. I also added 1/2 tsp of mild chilli powder, but I think I could have added more. Next time!

I drained and rinsed 1 400g can of chickpeas and 1 of butterbeans.

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These were stirred into the pot along with what was meant to be 200g of fresh spinach, but this was when I realised my pot wasn’t big enough. So I added the leaves in stages until they wilted down, and managed to put most of it in before giving up!

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This simmered for about 10 minutes before serving!

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Despite needing a little more heat from the chilli, I really enjoyed this. The flavours from all the veg were present and fresh and the beans made for a comforting stew. I don’t think it needed the amount of spinach the recipe asked for, so it was probably a good thing that I didn’t add it all! And next time, I’ll use a bigger pot!!

Because this makes enough for 4, we have it again later this week, and I’m looking forward to it!

I give this recipe 7.5/10!

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