Phil was working on call this week, when he's on call he usually doesn't eat well, so I wanted to make him something warming, filling and packed with vegetables.
1 butternut squash
1 small red onion
1 tin of chickpeas
1 carton of tomatoes
150ml chicken stock
3 rashers of weightwatchers bacon
selection of greens (I picked up a bag of peas, tenderstem broccoli and green beans)
squeeze of garlic purée
few drops of worcestershire sauce
Chop the onion and the bacon and add those to a large pan with the squeeze of garlic purée, while that's frying gently chop the squash into large chunks. Add those to the pan and cook for a few minutes.
Add the tomatoes and chicken stock and then pour in the chickpeas. Sprinkle in some dried rosemary and season with salt and pepper. Lastly add the greens and worcestireshire sauce and pop the pan lid on.
Let the stew cook for 20-25 minutes until the squash is tender.
Serve with some yummy bread.