Chickpea stew with butternut squash and cucumber salad
This colorful chickpea stew with roasted butternut squash and fresh cucumber salad combines Asian spices with creamy Greek yogurt. Harissa and ras el hanout add depth, pomegranate juice provides a subtle sweet and sour touch, and hemp seeds and pumpkin seeds offer a crunchy bite.
Ingredients · Servings 4
- 600 g Greek yogurt
- 10 fresh mint leaves
- 2 sprigs of flat-leaf parsley + extra for garnish
- 1/2 clove of garlic
- 1 lime, the juice
- a few sprigs of fresh dill
- 1 cucumber in half slices
- 1 butternut in cubes
- 1/2 the harissa
- 1 red onion, finely chopped
- 400 g canned chickpeas
- 140 g tomato puree
- 2 tsp ras el hanout
- 100 ml pomegranate juice
- 2 tablespoons of hemp seeds
- 2 tablespoons pumpkin seeds
Method · 30 min
- Put the Greek yogurt together with the mint, flat-leaf parsley, garlic, and half of the lime juice in a food processor and blend until creamy. Season to taste with salt and pepper and refrigerate.
- Mix the cucumber with fresh dill and the rest of the lime juice, season with salt and pepper, and put it in the refrigerator as well.
- Mix the butternut squash with 2 tablespoons of olive oil and the harissa. Spread the cubes over a baking sheet lined with parchment paper. Roast in a preheated oven at 200°C for 20 minutes.
- Sauté the red onion in a splash of olive oil and add the chickpeas and tomato paste. Season with ras el hanout, pepper, and salt, and deglaze with the pomegranate juice. Let the mixture simmer for five minutes and then keep warm.
- Spread the yogurt over the plates and distribute the butternut squash cubes over it, followed by the chickpea stew. Finish the plates with the cucumber salad, flat-leaf parsley, hemp seeds, and pumpkin seeds.
