Mediterranean Chickpeas with Butternut Squash

This dish is more Mediterranean in style than Northern European. Apart from the quorn, the ingredients were all available in the Viking Age. (I'm not 100% sure about the butternut squash, but I'm sure there were squashes or gourds available.) If you roast the squash and garlic in advance, there is very little to do on the day.

If you can't get the chicken-style Quorn pieces, I recommend that you instead add more chickpeas or maybe some beans or lentils. I haven't had good experiences with TVP, Quorn mince or whatever.

Serves 6 people.

Ingredients

• 3 onions, chopped
• 2 tablespoons oil or butter
• 1 bulb garlic, each clove peeled
• 2 medium-sized butternut squash, peeled, deseeded and cut into 1-inch (2 cm) chunks
• 2 tins cooked chickpeas
• 2 packets chicken-style Quorn pieces
• 2 rounded tablespoons garam masala
• 2 level teaspoons black pepper (or more if you are a pepper fiend!)
• 2-3 heaped teaspoons Marigold brand Swiss Vegetable Bouillon (if not using this, add some salt)
• a cup of water

Method

Roast the butternut squash at 180 Celcius for about 40 minutes, until tender. Add the garlic cloves after about 10 minutes. Tip: you can do this up to 2 days in advance and store the cooked vegetables in a fridge or coolbox until needed.

Fry the onions in the oil or butter.

Add the chickpeas, quorn, water and seasonings. Cover and cook for about 10 minutes.

Stir in the roasted squash and garlic. Stir well, cover and cook for another 5-10 minutes.

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