Spiced meatball and pumpkin stew


Spiced meatball and pumpkin stew

  • 10 minutes
  • 45 minutes
  • 4 serves


1 tbsp olive oil
1 red onion, sliced
1 small pumpkin or butternut squash, peeled, seeds removed and chopped
2 cloves garlic
1 tbsp each cumin, coriander, ginger and paprika
680g jar passata
395g pack Scan Meatballs
400g tin chickpeas
2 tbsp pomegranate molasses
3 tbsp toasted pinenuts
small bunch coriander
couscous, to serve


In a large pan, fry the onion until soft, about 5 mins.

Stir through the pumpkin or butternut squash then add the garlic and spices, frying until the garlic is no longer fragrant – about 2 minutes.

Pour in the passata and enough water to completely cover the butternut. Bring to a boil then simmer for 20 minutes.

Add the meatballs, chickpeas and pomegranate molasses. Continue to simmer for a further 10-15 minutes, until the butternut is cooked through.

Finally, scatter the stew with coriander and pine nuts and serve with couscous.

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