Super-healthy with squash, parsnips and chickpeas, this tasty stew uses Indian spices of turmeric, coriander and cumin.
Serves: 4-5
Skill level:Easy peasy


  • 2tbsp sunflower oil
  • 1 medium onion, peeled and cut into thin wedges
  • 1 butternut squash, about 1.25kg (2¾lb), halved, deseeded, skinned and cubed
  • 2 parsnips, peeled and cut into chunks
  • 350g (12oz) new potatoes, halved if large
  • 1 level tbsp ground cumin
  • 1 level tbsp ground coriander
  • 1 level tbsp ground turmeric
  • 2 x 400g cans cherry tomatoes
  • 410g can chickpeas, drained
  • 1 vegetable stock cube
  • Salt and freshly ground black pepper
  • Steamed couscous, to serve
  • Chopped fresh coriander, to garnish


  1. Heat oil in a large pan and add the onion. Cook over a medium heat for about 5 mins, until the onion has started to soften, but not colour, stirring occasionally. Add the squash, parsnips and potatoes to pan and cook for 2-3 mins. Add cumin, coriander and turmeric and cook for 1-2 mins, stirring well so that the spices are well mixed.
  2. Add tomatoes, chickpeas and stock cube to the pan and mix well. Bring to a simmer. Cover and simmer for about 1 hr, or until vegetables have softened. Season to taste.
  3. Serve with steamed couscous and coriander sprinkled on top.

Feature: Sue McMahon. Photos: Noel Murphy. Props stylist: Sue Radcliffe

Nutritional information per portion

fat 6.0g calories 313(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.