Even though we all know summer is on its way, there is still a definite chill in the air and this is the dish I am turning to when in need of warming comfort food. If you are stuck for dinner ideas, try this butternut squash and chickpea stew topped with avocado and a little sour cream. Serve with quinoa or brown rice on the side for something a little more substantial.

If you think of signature dishes as being the ones you make again and again and always rely on when stuck for dinner ideas; this recipe would fall firmly within that category for me. It's neither ingredient nor labour intensive, made in one pot with little or no mess or fuss; my favourite type of everyday food.

Enjoy x

(Serves 4 -6)


2 tbsp olive oil

2 medium onions, chopped

1 medium butternut squash, cut into small bite size pieces.

4 cloves of garlic, minced

1 ½ tsp ground cumin

1 tsp smoked paprika

1 tin chickpeas, drained and rinsed

3 tbsp tomato paste

1 can chopped tomatoes

¼ cup chopped parsley

Juice of one lime

Freshly ground black pepper and sea salt

To serve:

Ripe avocado

Sour cream


In a large pot, heat 2 tablespoons olive oil over medium to high heat. Add the chopped onions and cook for 3 to 4 minutes. Add the butternut squash and garlic and cook for a further 4 minutes. Add the chickpeas, cumin, and smoked paprika, and cook for 1 minute.

Add the chopped tomatoes and tomato paste and a cup of water. Bring to a boil over high heat. Reduce heat to low and simmer, covered, until the butternut squash is tender, approximately 20 minutes. Add chopped parsley and the juice of a lime and season with sea salt and black pepper.

Serve in bowls topped with chopped avocado and a drizzle of sour cream.

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