Friday, 12 May 2017

Harissa Butternut Squash Stew with Broccoli and Chickpeas

I don't know if he was just very hungry or being honest, but D complimented on how delicious this Harissa Butternut Squash Stew was, not once but twice with a Thank you Lady.  
I thought it was going to one of those stews that would benefit from overnight rest in the fridge, but we had it within an hour of making it and it was most enjoyable.  The harissa and the smoked paprika offset against each other wonderfully.
Be careful with the cooking of the vegetables, especially the broccoli towards the end, you do not want it really soft, but still with bite, otherwise it would be more bordering on soup than stew, which is not a bad thing, but sometimes you want texture not bambino  food.

I served this Harissa Butternut Squash Stew with some Savoury Sweet Potato Scones but crusty bread will do or just tuck in with a big spoon. 

Other butternut stews on my blog
Navajo Stew
Light Fennel, Red Pepper and Butternut Squash Stew
Black Eyed and Squash Stew with Preserved Lemons
Butternut, Kale and Sweetcorn Stew with Nooch Dumplings

I am sharing this Harissa Butternut Squash Stew  with #EatYourGreens challenge;  Cook Once Eat Twice hosted by Searching for Spice as this was good a couple of days later too; and with CookBlogShare hosted by Easy Peasy Foodie.
Harissa Butternut Squash Stew with Broccoli and Chickpeas
Serves 6
4 tablespoons oil
2 medium onions, finely sliced
4 cloves garlic, crushed
2 - 3 tablespoons homemade harissa or shop bought
1 teaspoon ground cumin
2 teaspoons smoked paprika
1 x 400g tinned tomato, chopped
4 medium carrots, peeled and sliced into thick coins
1/2 butternut squash, peeled and cut into bite size pieces
1 1/2 pints vegetable stock
1 head of broccoli, broken into florets
1 x 400g tinned chickpeas, drained and rinsed
Salt and pepper to taste
In a wide pan, heat the oil, add the onions and cook on medium heat until tender, stir in the garlic and spices and cook for a few minutes, before stirring in the tinned tomatoes.
Cook for 15 minutes for the tomatoes to soften and breakdown, use a masher if you wish.
Then stir in the carrots and butternuts squash, saute for a few minutes, before pouring in the stock.
Bring to a boil, then reduce heat and cook for 20 minutes or until the vegetables begin to soften.
Stir in the broccoli, chickpeas and season to taste.
Cook for a further 10 minutes or until the broccoli is tender.
Inspired by Ruby Tandoh Smoky Butternut Squash Stew with Chickpea Dumplings in Flavour


  1. Smoked paprika and harissa are some of my favourite flavours! This sounds yummy and thank you so much for sharing it with #CookOnceEatTwice. I'm sure it's delicious the next day - if there's any left!

    1. Thanks Corina, this really was a good stew. I am thinking of making it again with other vegetables.

  2. My mouth is watering...and nothing I have for dinner today compares. Enjoy your weekend!

    1. Thank you, this was really good. I am hoping to make it again with different vegetables.

  3. My wife would love this, she adores smoked paprika and liquid smoke and makes a great Mexican chilli sans carne. I will share this recipe!

    1. OOh Ray, please do share the recipe, I am always looking for different Chili recipes, give me a nudge when you do. We love these flavours in our home and so pleased that your wife does too.

  4. Two compliments! If your husband is like mine that means this was really good :) It does sound delicious and pairing it with your scones would be a fantastic meal.

    1. Kari. Yes - it was indeed - He does not compliment willy nilly, I make what I make and he eats and always says Thank you, but the compliments are always honest. It really worked well with the scones

  5. Sounds fab - I make something very similar myself so I know it must be good!!Thanks for linking it up to #CookBlogShare :-) Eb x

  6. Whenever I buy a jar of harissa it always seems to last about a minute because i want to put it in everything - including this! I love the idea of savoury scones too - I bet this would make a great cobbler as well as a stew.

    1. Yes Joey, similar in my home too. I do make my own and prefer it, but for ease do sometimes by the tube, but it is never as good.
      I agree with you this would be a fantastic as a cobbler considering that the original recipe is topped with dumplings :)


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