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Chickpeas with Raisins   Veg  HT  MC  Moroccan  35mins


Serves 4     Hot  Vegetarian  Vegan  Vegetables  Dried Fruit  Pulses  Main Course Gluten Wheat Dairy free  Eggless  Morocco  North African  Nth Africa



1 Onion, sliced 

1 Onion, chopped 

1 Garlic Clove, crushed 

2 tbsp Peanut Oil 

100g/4oz Butternut Squash, diced 

270ml/8fl.oz. Fresh Vegetable Stock 

75g/3oz Raisins 

1 teasp Ground Turmeric 

1 teasp Ground Cinnamon 

1/2 teasp Ground Ginger 

1 x 400g/14oz tin Chickpeas 




1. Heat the oil in a large saucepan until hot, add the  onions and garlic and sauté until soft and transparent. 


2. Add the remaining ingredients apart from the chickpeas, bring to the boil stirring to mix well, then reduce the heat, cover and simmer for 7-8 minutes or until the squash is just tender.


3. Add the drained chickpeas, mix well and cook for a further 5 minutes, stirring from time to time. Serve hot over rice.



More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

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What's in Season  |  Growing Vegetables

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