Butternut squash, chickpea, spinach and sweet potato stew (GF)
I came up with this recipe quite by accident in my quest for healthy, filling and easy to prepare food that I could batch cook and freeze after my son was born. I bought some ready chopped sweet potato and butternut squash from the supermarket, cooked it up in some stock and then ransacked the cupboards! I added chickpeas to bulk it out and provide a protein hit and spinach to provide some greens. This one has been road tested by an NCT friend who is vegan, GF and she’s given it the thumbs up!
Health benefits: The chickpeas in this dish are an excellent source of protein and fibre, (fibre helps prevent constipation and if you’ve recently given birth you’ll know how important this is!), they are low GI, (as is the sweet potato and butternut squash) so stabilise blood sugars as well as providing the mineral manganese which is used in energy production. Another energy boost comes from their high iron content which is important if you’re breastfeeding or have recently given birth. Spinach also contains iron, (although not as much as first thought!) and also provides vitamin K, vitamin A (in the form of carotenoids), manganese, folate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium, potassium, and vitamin C – all of that from a little green leaf – amazing!!
Ingredients: onion, butternut squash, chickpeas, spinach, sweet potato stew, vegan vegetable stock cube, (celery – may contain traces of egg, mustard and soy) mixed herbs, tomato puree
Serves: 1 person
Nutritional information per serving: