Squash and Pasta Soupy-Stew
A hearty, rustic Italian kind of stew (or, if you prefer, soup).
Serving 3-4
½ onion, finely chopped
2 cloves garlic, chopped
1 tsp cumin seeds
400g tinned tomatoes
400g tinned chickpeas
1 tbls fresh parsley, chopped
½ butternut squash, in 1cm cubes
2 tbls olive oil
1/2 carrot, finely chopped
100g (2-3 handfuls) pasta, smashed up if large
lots of salt and pepper
1 tbls fresh basil, torn
Saute onion, garlic and cumin in oil for 5-10 mins, until soft. Add carrot and squash. Saute for 5 more mins.
Pour in tomatoes and enough water that everything can move freely. Bring to the boil, then add pasta.
Lightly boil, stirring regularly, for 15-20 mins, until pasta and veg are cooked.
You can vary the amount of water added, depending if you want soup or stew. You need plenty to start with to cook the pasta, but it also soaks it up - so you still end up with stew...
Add the chickpeas, herbs and seasoning, and allow to warm through.
Serve with a squeeze of lemon juice and plenty of brown toast.