A warming and very flavoursome stew that’s made in the Instant Pot in about 10 minutes, but you can cook it on the stovetop too; it will just take longer to make the squash tender. This serves 4.
2 red onions, finely chopped
6 cloves garlic, minced
1 inch ginger, grated
1 butternut squash
1 can chickpeas
1 can white beans of choice (alternatively, you can use another can chickpeas)
12 dried apricots, quartered
12 plum tomatoes, halved
500ml vegetable stock
2 tbsp tomato purée
1 tbsp ras-el-hanout
1 tbsp lemon juice
Salt and pepper
1. Prick the butternut squash, put it on a plate, and microwave for 5 minutes to soften. Allow to cool.
2. Meanwhile, sauté the onions until softened. Add the garlic and ginger for about a minute more, and then stir in the squash, beans, apricots, tomatoes, stock, purée, and spices.
3. Cover, set the Instant Pot to Manual on high pressure for 3 minutes. When cooked, carefully release the steam. Alternatively, if cooking on the stovetop, cover the pot with a lid and cook for 15-20 minutes, or until the squash is cooked.
4. Stir through the lemon juice, and season to taste before serving.