Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 200grams butternut squash, peeled and chopped
- 100grams halloumi cheese, diced
- 120grams chickpeas, store bought and drained
- 400grams passata
- 1/3 cup vegetable stock
- 1/3 cup water
- 1tablespoons canola oil
- 1 large white onion, peeled and chopped
- 3 cloves garlic
Nutrition per serving
1230kJ / 292Cal
1230 Kilojoules or 292 Calories
14% of daily energy intake*
Protein
14.0grams
Fat
13.3grams
Carbs
22.7grams
Sugars
9.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A tomato based stew with delicious flavours and chewy textures.
Method
Step 1 of 3
Pre-heat the oven to 180°C. Add the diced butternut squash to a baking tray and roast for 20 minutes.
Step 2 of 3
Fry the onion and garlic in a large pot with the canola oil for 2 minutes. Add the chickpeas and halloumi to the pot and fry for a further 2 minutes while mixing.
Step 3 of 3
Add the passata, vegetable stock and water to the pot and lower to heat and cover to simmer for 15 minutes. Serve the stew with the roasted butternut squash from the oven.
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