Ingredients:
1 tablespoon vegetable oil
4 boneless skinless chicken breasts, cut into bite-sized pieces
1 onions, roughly chopped
2 cloves garlic, crushed
1 inch fresh ginger, grated
2 tablespoons harissa
25 g plain flour
1 liter hot vegetable stock
4 tomatoes
3 lbs butternut squash, peeled,deseeded and chopped
1 (400 g) cans chickpeas, drained and rinsed
250 g spinach leaves
1 limes, juiced
Directions:
Heat the oil in a large pan.
Add the chicken and cook over a medium heat until browned all over.
Add the onion, garlic and ginger and cook for another few minutes until softened.
Add the harissa and flour and cook for a couple minutes, then add the stock.
Bring to a boil and then reduce heat and simmer for 45 minutes.
Meanwhile, peel and seed the tomatoes into a sieve, resting on a bowl to catch any juice.
Roughly chop the tomato flesh.
Add to the bowl with the juice and set aside.
When the stew has simmered for 45 minutes, add the squash, chickpeas and tomatoes and their juice to the pot.
Cover and bring to a boil, then simmer, stirring occasionally for another 20 minutes or until the squash is tender.
Remove and large stalks from the spinach and tear the larger leaves in half.
Add to the pan with the lime juice and cook for 2-3 minutes.
Season well with salt and pepper.
Serve with a nice, crusty bread to mop up the juices.
Servings: 6
Time preparation: 25 min.
Time total: 100 min.