Squash and Chickpea Rice Stew

  • Prep: 10m
  • Cook: 40m
  • Serves: 3

This creamy and delicious Chickpea Rice Stew is perfect for those of you looking for a scrumptious high protein meal packed with nutrients for the winter months. With sweet and nutty undertone, what’s not to love?


  1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onions and sauté for 5 minutes, then add a pinch of salt and the crushed garlic and cook for a further minute before adding the cubed butternut squash and Mr Organic Mixed Herbs Pasta.
  2. Stir in the sage, then pour in the vegetable stock and bring to a simmer. Allow to cook for 20 minutes before adding the Mr Organic Chickpea Rice.
  3. Cook for a further 10 minutes or until the rice has softened, then remove the saucepan from the heat and stir in 1 tbsp of Mr Organic Balsamic Vinegar.
  4. Season to taste with salt and pepper, and serve with freshly toasted bread & top with fresh parsley.


All to be sourced organic where possible

  • 150g Mr Organic Chickpea Rice
  • 1 tbsp extra virgin olive oil
  • 1 yellow onion, finely diced
  • Pinch of salt
  • 2 cloves garlic, crushed
  • 400g butternut squash, peeled, deseeded & cubed
  • 1 tbsp of dried or fresh sage
  • 1 small jar Mr Organic Mixed Herb Passata Sauce
  • 500ml vegetable stock
  • 1 tbsp Balsamic vinegar
  • Handful of fresh parsley
  • Freshly toasted bread to serve

Sign up to our newsletter