Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 180 degrees Celsius and prepare a large, oven-safe clay pot by ensuring it is seasoned if new, or simply clean.

2. 2

   Dice 1.5 kilograms of butternut squash into 2 cm cubes, finely dice 2 large red onions, mince 6 cloves of garlic, and dice 2 large red bell peppers.

3. 3

   Heat 4 tablespoons of Spanish extra virgin olive oil in the clay pot over medium heat (if stovetop safe, otherwise in a large skillet and transfer), then add the diced red onions and cook for 7 minutes until softened and translucent.

4. 4

   Stir in the minced garlic and diced red bell peppers, continuing to cook for another 5 minutes until the peppers begin to soften.

5. 5

   Add the cubed butternut squash, 2 teaspoons of sweet smoked paprika, 0.5 teaspoon of crumbled saffron threads (steeped in 2 tablespoons warm water), 1 teaspoon of sea salt, and 0.5 teaspoon of freshly ground black pepper to the clay pot, mixing everything thoroughly to coat.

6. 6

   Pour in 750 milliliters of vegetable broth, ensuring the ingredients are mostly submerged, then bring the mixture to a gentle simmer.

7. 7

   Cover the clay pot tightly with its lid and carefully transfer it to the preheated oven, baking for 60 to 75 minutes, or until the butternut squash is very tender and easily pierced with a fork.

8. 8

   Remove the clay pot from the oven, stir in 400 grams of drained and rinsed canned chickpeas, and then garnish generously with 0.5 cup of freshly chopped flat-leaf parsley before serving warm.