This is my last recipe that I cooked in Harrogate! It is based on one from Hugh Fearnley-Whittingstall's Veg Everyday (see bibliography). The spices in this are lovely and aromatic and this definitely tasted better the next day after they'd had time to permeate through the stew. We've now moved to York and I now have much bigger kitchen and an amazing pantry that I love, so expect more recipes!
Ingredients (I'll give you what I used rather than Hugh's list):
1 Butternut Squash
1 Large Onion
At least 7 cloves of garlic
Fresh Pepper
Turmeric (judge amount to taste, I added about 11/2 tsps)
Tsp ground Cinnamon
Tsp ground Nutmeg
Tsp ground Nutmeg
1/2 tsp ground Ginger (also any other spices you have and think will go, I think I added a couple more myself but can't remember!)
Tin of chickpeas, drained and rinsed
Pinch of Saffron
Tin of tomatoes
About 3/4 litre stock (I used chicken)
1 Bay leaf
Some small pasta (to add bulk) I used Conchigliette
About handful and 1/2 dried split peas, soaked until softened
Coriander (preferably fresh, but I only had dried in)
Method:
1. Soften the onions in a large pan/wok on a medium heat. Add the garlic and all the spices after about five minutes and continue to soften.
2. Add the split peas, chickpeas and tinned tomatoes, cook over a low heat for 10-15 minutes.
3. Meanwhile, peel and de-seed the butternut squash. I found this difficult so you may want to do this in advance. I cut mine into quite small cubes as I prefer it that way.
4. Add the squash to the pan with the stock, coriander and bay leaf. Mix well with pepper. Cover and leave to simmer until the butternut squash has softened (usually about half an hour).
5. Add salt and pepper to taste. Serve immediately.
A nice easy one-pot stew for tea!
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