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Posted by
Wild Thyme Deli and Kitchen
Posted on
4 Nov 2021
The benefits of a plant-based lifestyle for humans and the environment are recognised across the globe with various activities. What better month to be talking about the environmental benefits of following a plant based diet than when world leaders are meeting in Glasgow for the COP25 climate summit.
Now, we know veganism isn’t for everyone, and that’s fine! However, there is no denying an excellent plant-based dish means you’d never miss meat. Why not try Wild Thyme's Head Chef, Leah's, fragrant butternut squash, chickpea, apricot and date stew.
Ingredients
Harissa Paste
- 100 g Tomato Purée
- 100 g Red Pepper
- 6 Red Chillies
- 15 g Garlic
- 1 tbsp All Spice
- 1 tsp Smoked Paprika
- 1 tsp Ground Coriander
- 1 tsp Cumin
- 1 tsp Salt
- 1/2 tsp Chilli Powder
- 1/2 tsp Ground Black Pepper
Stew
- Olive Oil
- 500 g Onion
- 2 Celery Sticks
- 1 tbsp Vegetable Bouillon
- 2 l Water
- 100 g Tomato Purée
- 500 g Passata
- 800 g Butternut Squash
- 200 g Dried Apricots
- 200 g processed
- 800 g Tin Chickpeas
- 1/4 pack of Coriander
Instructions
- To make the harissa, place the tomato puree, red pepper, red chillies & garlic in a food processor.
- Blend for 1-2 minutes, scraping down sides as needed until a smooth paste is achieved.
- Add the remaining ingredients and blend until combined & set aside.
- Heat the oil in a heavy based pan add the onion & celery, sweat off until soft add the harissa paste.
- Make up some stock using the vegetable bouillon & boiling water add the tomato puree & passata pour into the pan & bring to the boil.
- Add the butternut squash turn down to simmer for 15 minutes stirring occasionally.
- Stir in the processed apricots & dates simmer for 5minutes then add the chickpeas & coriander. Check the butternut squash, it should have a slight bite to it.
- Serve - With couscous or rice, toasted flaked almonds & chopped coriander (optional).
