- Serves 4
Ingredients
2 tbsp Three Farmers Camelina Oil
1 cup Yellow Onion, diced
2 cloves Garlic, crushed
2 cups Butternut Squash, cleaned and diced
1 - 425g Canned Chickpeas
2 cups Crushed Tomato
2 cups Vegetable Stock
2 tbsp Tomato Paste
1 tbsp Chilli Powder
1 tsp Oregano
1 tsp Basil
1 tsp Chili flakes
2 Bay Leaves
Salt and Pepper, to taste
Garnish: Three Farmers Roasted Chickpeas (Lightly Salted or BBQ) or Crunchy Little Lentils (Lightly Salted or BBQ) and/or Greek Yogurt.
Directions
In a large pot, sauté the onions, garlic and squash until lightly browned. Add vegetable stock, tomato paste and crush tomatoes. Bring to a simmer and add spices and canned chickpeas. Cook on low heat (light simmer) for 20min or until vegetables are al dente.
Season with Salt and Pepper.
Serve and garnish w/ Greek yogurt and Three Farmers Crunchy Lentils or Roasted Chickpeas.