The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Harissa squash & chickpea stew
Our warming harissa paste is a fast, easy way to inject all kinds of dishes with a little North African magic. Here, it’s tossed through squidgy chunks of roasted butternut squash and Med veg, then stirred into a chickpea and tomato stew. A drizzle of cooling yogurt balances the spice beautifully. It’s the culinary opposite of a wet Wednesday!
Plants 6
SWK: Source of protein
SWK: High fibre
highly rated
Serving size
Ingredients
- 1 small butternut squash
- 1 courgette
- 2 onion
- 1 pepper
- 200g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 230g chickpeas (Chickpeas, water, salt)
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 tbsp harissa paste (Red Chilli, Garlic, Tomato Puree, Sea Salt, Coriander, Acetic Acid, Paprika, Cumin, Caraway, Mint)
Nutritional Information
Calories: 397
Protein: 17g
Carbs: 55g
Fat: 4.2g
Ingredients
- 1 large butternut squash
- 2 courgette
- 3 onion
- 2 pepper
- 4 tbsp harissa paste (Red Chilli, Garlic, Tomato Puree, Sea Salt, Coriander, Acetic Acid, Paprika, Cumin, Caraway, Mint)
- 400g passata (tomatoes, salt, citric acid)
- 460g chickpeas (Chickpeas, water, salt)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 371
Protein: 16g
Carbs: 48g
Fat: 4.1g
Harissa squash & chickpea stew
Our warming harissa paste is a fast, easy way to inject all kinds of dishes with a little North African magic. Here, it’s tossed through squidgy chunks of roasted butternut squash and Med veg, then stirred into a chickpea and tomato stew. A drizzle of cooling yogurt balances the spice beautifully. It’s the culinary opposite of a wet Wednesday!
Cook time:
45 mins
Cuisine:
North African
Food group:
Dairy
Allergens: Celery, Milk
Cooking Instructions
Sort the veg
- Heat your oven to 240ºC/fan 220ºC/gas 9.
- Peel and halve the squash lengthways, discard the seeds and cut into 2cm cubes. Halve the courgettes lengthways and slice into 1cm-thick half-moons.
- Peel the onions and cut each into 6 wedges, then deseed the peppers and dice into 2cm squares.
Time to roast
- Put the prepared veg on a baking tray lined with baking paper (you may need 2 trays for 4 portions), spritz with cooking spray and roast for 15 mins.
- Take the tray (or trays) out of the oven and toss the veg with half the harissa. Return the veg to the oven for 15 mins until soft and golden brown.
Things get saucy!
- Meanwhile, pour the passata into a large non-stick saucepan, then add the chickpeas and their water and the remaining harissa. Put the pan over a low heat.
- Crumble in half the stock cube, pour in 100ml water (use all the stock and 150ml water for 4 portions) and stir well. Simmer for 18-20 mins (20-22 mins for 4 portions) until thickened slightly.
Plate up
- Tip the cooked veg into the pan and stir until everything is coated in the sauce. Drizzle over the yogurt and serve.