All recipes are deliciously vegan.

Find VRC | veganrecipeclub.org.uk on YouTubeFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on Twitter

North African Squash & Bean Stew CATERING VERSION

gluten free
wheat free
cheap as chickpeas
freezable
2 spoon difficulty rating

90 minutes

Serves: 30-35

North African Squash & Chickpea Stew

This is an absolutely delicious one-pot recipe that has become a big favourite at my house and in everyone else we know who has tried it. See the ingredients list for our suggested variations. It can be thinned down to make a soup or reduced to make a thicker stew. Although it lends itself to mighty quantities, we've also included a domestic version of the recipe elsewhere! And other than the saffron it is a budget dish.

 

It is adapted from Hugh Fearnley-Whittingstall's River Cottage Veg Every Day book - his eco and health call to arms for a more plant-based diet. Please note, his book is not vegan - unlike Viva! he still believes we have the right to eat animal products, albeit free range/organic - and the book uses a fair amount of eggs and dairy, sadly. Nonetheless, a big proportion of the recipes are either inherently vegan or can easily be veganised using alternative products. As the author himself states in the foreword 'vegans will know what to do'!  I know from personal experience that a lot of people who would have shied away from a 'vegetarian' or 'vegan' labelled cookbook have embraced this book because they like his ethos and use it a lot. So it's made a big impression in such quarters. We all get on the bus in different places, after all!

 

Please note, Viva! no longer purchases non-vegan books to sell - we are selling off vegetarian books such as this and will be replacing them with a wealth of titles based on the vibrant world of new vegan cuisine.

Photo courtesy of Sweetwater Organic 

Ingredients: 

220ml oil, preferably olive. Or use oil spray if low-fat option desired
16 large onions diced, any colour
2 bulbes garlic, crushed or finely chopped
1 head of celery, finely diced
8 tsp/40g black pepper
8 tsp/40g turmeric powder
4 tsp/20g cinnamon
4 tsp/20g ground ginger
800g red lentils
8 x 400g tins chickpeas or butterbeans or equivalent in catering sizes, drained (keep the liquid – aquafaba – for baking or other vegan ‘eggy’ dishes)
60 strands of saffron
4L passata (alternatively, blended tinned tomatoes)
8 large handfuls of parsley, any type, chopped
4 large bunches of coriander, chopped
2.5K squash, butternut or another type. Pumpkin works too as do sweet potatoes}
8-9L strong vegan stock
8 bay leaf
400g orzo pasta or other tiny pasta OR a gluten-free pasta equivalent. Alternatively, use 200-300g white rice as a GF equivalent

Optional:

  • 1K frozen peas – these add colour, taste and extra protein etc
  • Chopped peppers or carrots also work well
     

Serving suggestions

  • Vegan yogurt, eg Sojade, Tesco or any other non-sweet type
  • Cashew Cream
  • Flatbread or bulghur or couscous. GF options: brown rice or quinoa or millet

Method: 

1. Heat the oil in a large pan. Sauté the onions until just starting to turn golden.

2. Reduce the heat and add all the spices (EXCEPT the saffron) plus the celery and garlic. Cook gently for another two minutes or so.

3. Add the lentils, chickpeas or butterbeans, the saffron, passata, parsley and half the coriander. Add the stock, bring to the boil then reduce to a simmer and cook over a low heat for 15 minutes.

4. Peel and deseed the squash or pumpkin and cut into large cubes. Cover and simmer for about 30 minutes or until the squash is tender. Add the pasta or rice and simmer until cooked. Add more stock/water if necessary.

5. Season with salt and pepper if necessary. Serve with the rest of the chopped coriander.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 13 of 13
Vegan 'Steak' & Ale Pie
Full of lovely veg, a nice rich boozy sauce and golden, crispy pastry... what more could you want... well apart...See recipe »
Quick & Healthy Vegan Mac 'n' Cheese
This sauce is really easy to make and sooo cheesy... the main ingredients are potatoes and carrots! There are lots...See recipe »
Vegan Banana Bread & Cashew Cream Icing
This banana bread is very straightforward to make and can be adapted to suit all budgets. For a plain version...See recipe »
Asparagus, Pea & Lemon Risotto (with sage crisps & toasted almonds)
This lovely springtime risotto can be adapted to all levels of taste and ability. Either way it's straightforward but if...See recipe »
Raw 'Oreo' Cheesecake
Have you ever come across someone who does not like cheesecake? If so, do not trust them, they are mad!!...See recipe »
Vegan Cherry Meringue Pie
El, our amazing pastry chef, loves cherries, pies, meringue and blow torches and this recipe uses all of them! At...See recipe »
Broccoli, Lemon & Mint Risotto
Death to the bland, boring, overcooked, undercooked, crappy, token veg option on the menu: risotto. Seriously, how can this dish...See recipe »
Healthy (& very tasty) Vegan Pancakes
These pancakes are not only healthy but they contain protein and provide a great way to use any leftover cooked...See recipe »
10 Minute Tofish
This tofish recipe is a revelation as it really only takes 10 minutes! Lovely chunky tofu wrapped in seaweed and...See recipe »
Simple Vegan Chocolate Fondants
These fondants are a real crowd pleaser and make the perfect dinner party dessert. To be honest you can eat...See recipe »
Butternut Squash and Tofu Rendang Curry
Our version of the classic Indonesian dish. Normally made with meat, we think it’s even more delicious made from plants...See recipe »
Nine Jewel Korma
A delicious, complex vegetable curry which is cooked in India to bring good luck. It is a simple dish to...See recipe »