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Butternut and Chickpea Stew


Recipe Info

  • Servings : 4
  • Prep Time : 35m
  • Cook Time : 55m
  • Ready In : 1:30 h


  • 15ml cooking oil
  • 1 onion, chopped
  • 1⁄2 green pepper, chopped
  • 15ml Rajah Mild and Spicy Curry Powder
  • 1 tomato, chopped
  • 1kg butternut, peeled and cubed
  • 250ml water
  • 1 KNORR Chicken Stock Cube
  • 400g chickpeas
  • 30ml KNORR Thick Vegetable Soup


Step 1

Heat the oil in a pot then fry the onion and green pepper until soft. Add the Rajah Mild and Spicy Curry Powder and tomato and fry for 2 minutes. Add the butternut, water and Knorr Chicken Stock Cube, stir well and bring to the boil.

Step 2

Simmer for 20 minutes with the lid on, stirring occasionally, then add the chickpeas and simmer for a further 10 minutes. Mix the KNORR Thick Vegetable Soup with 4 tablespoons of water to make a smooth paste, stir it into the pot and simmer for a further 5 minutes to thicken. Serve with rice or sadza.

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