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Main course · Mexican

Pueblan Butternut Squash and Chickpea Mole (Vegan)

45 min Serves 4 ~217 kcal/serving ~£6.00 (£1.50/serving) Dairy-freeGluten-freeKid-friendlyVeganVegetarian

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Ingredients

  • 500 g butternut squash, peeled and cubed
  • 400 g chickpeas
  • 2 tbsp ancho chilli paste
  • 300 g tomatoes
  • 1 onion
  • 2 garlic cloves
  • 300 ml vegetable stock

Nutrition (per serving)

Calories
217 kcal
Protein
9.9 g
Carbohydrate
34.2 g
of which sugars
8 g
Fat
3.1 g
of which saturates
0.4 g
Fibre
10.4 g
Salt
1.31 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Fry the onion and garlic cloves in a large pan for 5 minutes until soft.

  2. 2

    Stir in the ancho chilli paste and tomatoes, then add the butternut squash and vegetable stock.

  3. 3

    Cover and simmer for 20 minutes until the squash is nearly tender.

  4. 4

    Add the chickpeas and simmer uncovered for a further 10 minutes until the squash is tender and the sauce has thickened.

  5. 5

    Serve hot in bowls.

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