Squash and chickpea one-pot with herby yogurt
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Squash and chickpea one-pot with herby yogurt
Recipe by Anna Glover
A speedy, nourishing dish ready in 30 minutes
Serves: 2
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
255Kcal
Fat
5gr
Saturates
0gr
Carbs
43gr
Sugars
17gr
Fibre
7gr
Protein
6gr
Salt
2.3gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 2 tsp olive oil
- 1 onion, sliced
- 1 x 400g pack peeled squash, cut into 1cm cubes
- 1 x 400g tin chickpeas, rinsed and drained
- ½-1 tbsp harissa paste
- 1 vegetable stock cube, crumbled - use gluten-free stock if required
- 2 tbsp chopped parsley
- 2 tbsp chopped dill
- 3 tbsp 0% fat Greek yogurt
- a handful of pomegranate seeds, optional
Step by step
- Heat the oil in a deep pan and fry the onion and squash for 5 minutes. Add the chickpeas, 400ml boiling water, harissa paste and the stock cube. Simmer, covered, for 10 minutes, then uncover for another 5 minutes until the squash is soft when pierced with a knife and most of the liquid has evaporated to give a slightly soupy stew.
-
Mix 1 tablespoon of each herb into the yogurt and season. Stir the remaining herbs through the stew. Serve in deep bowls with a dollop of the herb yogurt on top and a scattering of pomegranate seeds, if you wish.TipTo bulk up, add cooked chicken or prawns, or serve with couscous.
To make it vegan, use dairy-free yogurt.
