Chilli Squash Stew
10 min
25 min
Easy
4 servings
Nutrition information per 1 serving
- 249 kcal
- 10.5 g protein
- 6.2 g fat
- 35.8 g carbohydrates
Ingredients
- 1 tablespoon olive oil
- 1× medium-sized brown onion
- ½ teaspoon chilli powder
- 1 teaspoon dried oregano
- 1 teaspoon dried coriander
- 1 tablespoon tomato purée
- 200 g canned chopped tomatoes
- 200 g canned red beans
- 150 g canned chickpeas, drained
- 120 g pumpkin puree (*)
- 200 g red Kuri squash (diced)
- 150 ml water
- 3 cloves of garlic
- salt
- pepper
Tags
Instructions
1. Grab a deep skillet pan and heat a tablespoon of olive oil. Add chopped onion and stir-fry for 2–3 mins on low heat.
2. Add chilli, oregano, coriander, and tomato purée. Raise heat to high and stir-fry for another min.
3. Add canned tomatoes, beans, chickpeas, squash puree, and diced squash. Stir and pour 150 ml of water. Cover and stew for 20 mins on low heat.
4. Finally, add 3 pressed garlic cloves and season with salt and pepper.
* How to make squash puree: Peel and dice the squash, cover with water and boil on low heat until soft (approx. 10 mins). Drain and blend in a food processor or with a hand blender. If too thick, add some water.
The Mandimu team
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