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By Jamie Oliver
Sicilian squash & chickpea stew
1 hr 25 mins
Not Too Tricky
serves 4
About the recipe
This is a delicious dish with great depth of flavour, gained from roasting the squash as well as stewing it, and also from the use of spices, which is common in many parts of Sicily. The island has been invaded and influenced from a culinary point of view several times, so you'll find some North African spices, dried fruit and even couscous, which are more usually associated with Morocco and Tunisia, being used very comfortably in Sicilian cooking.
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Recipe From
Ingredients
1 butternut squash (roughly 1.2kg)
olive oil
2 onions
½ a bunch of fresh coriander (15g)
40g raisins
1 teaspoon ground cinnamon
½–1 teaspoon dried chilli flakes
50g mixed olives, stone in
1 x 400g tin of chopped tomatoes
1 x 400g tin of chickpeas
1 vegetable stock cube
1 mug (320g) of couscous
fat-free natural yoghurt, to serve
Method
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For the full recipe, head to page 28 of Save with Jamie.
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