Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Butternut Squash and Chickpea Ragout

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Butternut Squash and Chickpea Ragout

    A vegetable casserole will always cook more quickly than one with meat but don't worry if you are delayed - the vegetables may fall apart a bit but the flavour will be fantastic. I like this best with buttered couscous.

    Serves: 4


    • 3tbsp olive oil
    • 2 medium onions, finely chopped
    • 2-3 garlic cloves, crushed
    • 1tsp turmeric
    • 400g can Waitrose Chopped Tomatoes
    • 900g butternut squash (approximately 1 large squash), halved, deseeded, skinned and cut into chunks
    • 1 medium cauliflower, broken into small florets
    • 2 red peppers, deseeded and cut into chunks
    • 400ml boiling vegetable stock
    • 410g can chickpeas, drained and rinsed
    • 2tsp Bart Spices Harissa Paste
    • 1 pack Waitrose Fresh Coriander, chopped, to garnish
    • Salt
    • Freshly ground black pepper


    1. Preheat the oven to 150°C, gas mark 2. Heat the oil in a flameproof casserole, add the onions and sauté gently for 2-3 minutes to soften slightly. Stir in the garlic and turmeric and cook for 1 minute, then add the tomatoes, squash, cauliflower and peppers.
    2. Stir in the stock and chickpeas, cover, then cook in the oven for 1 1/2 hours.
    3. Carefully remove a teacup of sauce and add the harissa. Mix together well, then stir the mixture back into the casserole. Add the coriander, season to taste and serve.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars