This dish is yummy, warm, liquidy, comforting and really healthy. The chickpeas are rich in protein, iron and soluble fibre. They also contain fructo-oligosaccharides which is a type of fibre that maintains healthy gut flora and increases the friendly bacteria of the gut. This recipe is wheat free, gluten free, sugar free and dairy free and is suitable for vegetarians, vegans and those following a detox. This recipe is from Carol Vorderman’s “Detox Recipes“.
- 1 tablespoon extra virgin olive oil
- 2 onions, chopped
- 1 red pepper, deseeded and chopped
- 225g butternut squash, peeled and chopped
- 400g tinned chopped tomatoes
- 250ml vegetable stock
- 420g tinned chickpeas, drained and rinsed
Heat the oil in pan, add the onion and pepper and cook over a moderate heat for 5 minutes.
Add the squash, tomatoes, vegetable stock and chickpeas, stir then bring to the boil. Lower the heat and simmer for 20 minutes, stirring occasionally.
You can serve this with sweet potatoes and add grated cheese if you wish.