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    Butternut Squash and Chickpea Ragout

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    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.

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