Mole-style squash and chickpea stew
Squash and chickpeas in a dark, smoky tomato sauce with cinnamon, chilli and a little dark chocolate, in the style of a mole. Deep and rounded rather than sweet, with pumpkin seeds for crunch.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: dairy-free dark chocolate.
Method
- Peel the squash, scoop out the seeds and cut it into 2 cm cubes. Drain and rinse the chickpeas. Chop the onion finely, crush the garlic and chop the chocolate finely.
- Toast the pumpkin seeds in a large dry pan over a medium heat for 2 to 3 minutes, until they pop and colour. Tip them out.
- Pour the olive oil into the same pan and cook the onion with a pinch of salt for 7 minutes until soft. Stir in the garlic, cinnamon, smoked paprika, cumin and chilli flakes for 1 minute.
- Add the squash, chickpeas, chopped tomatoes and 200 ml of water. Bring to a simmer, cover, and cook for 20 minutes, until the squash is tender.
- Stir in the chocolate until it melts, and mash a few pieces of squash against the side of the pan to thicken the stew. Add the lime juice and season with salt.
- Ladle into bowls and scatter with the toasted pumpkin seeds.
Tip Check the chocolate is dairy-free and at least 70 percent cocoa. Add it a little at a time at the end and taste, as it is easy to overdo.
Per portion
| Energy | 481 kcal |
| Protein | 19 g |
| Carbohydrate | 54 g |
| of which sugars | 24 g |
| Fat | 19 g |
| of which saturates | 4 g |
| Fibre | 16 g |
| Salt | 0.38 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- squash400 g
- chickpeas1 tin
- onion1
- garlic2 cloves
- chopped tomatoes1 tin
- dairy-free dark chocolate15 g
- cinnamon1 tsp
- smoked paprika2 tsp
- cumin1 tsp
- chilli flakes1 tsp
- pumpkin seeds20 g
- lime½
- olive oil1 tbsp
