Chickpea and sweet potato stew on butternut squash noodles

I made a new discovery whilst doing a food shop today – Sainsbury’s now sells courgetti and boodles (butternut squash noodles)! I’m very impressed!


Vegetable noodles are actually pretty simple to make if you have a Julienne peeler, but this takes convenience to the next level.  Feeling lazy, I decided to try them.

I went for a homemade tomato, sweet potato and chickpea stew to accompany the noodles.  This was so simple to make, and most of the ingredients came out cans – ideal for student budgets! Cooked tomatoes (rich in lycopene) and sweet potato  (rich in vitamin A) are so good for you, whilst the chickpeas are a great protein source for veggies.  I added a squeeze of ketchup (yep, you heard me) for a hint of sweetness to balance out the acid – try it! It’s great!




If you’re using a grain as a base, prepare it ahead of time. The stew took about 25 mins to make but will serve you at least three meals so it’s well worth it! Here’s how


  • 3 cloves of garlic, diced finely
  • 1 can chopped tomatoes
  • 1 can chickpeas
  • 1 sweet potato
  • 2 carrots
  • herbs, salt, pepper
  • squeeze of ketchup
  • olive oil
  • something to serve it on: i went for veggie noodles, but rice, quinoa, couscous would all be great
  • optional: flaked almonds, hummus to top


  1. Peel and chop the sweet potatoes into bitesize chunks. Put them on to boil
  2. In a big frying pan, pan fry the garlic in a splash of olive oil until browned
  3. Add the chickpeas and a generous pinch of herbs (I like oregano or herbs de provence)
  4. After 5 mins or so, add the chopped tomatoes to the chickpeas.  Season to taste. Add the ketchup here if you think it’s a little sharp – I always do
  5. The carrots and potatoes should be done about now. Drain them and add to the tomato mixture, then leave to simmer for 5/10 mins
  6. Meanwhile, prepare your base.  For me, this was a case of chucking a pack of veggie noodles in the microwave for 3 mins!
  7. Ladle a big scoop of stew onto your base.  Top with extra chickpeas, smoked paprika, a teaspoon of hummus and toasted almonds for a real treat

IMG_1538Whilst I enjoyed the novelty of the noodles,  I didn’t find them entirely satisfying and had to be extra generous with the stew and hummus .  Though for 50 calories, it’s a bit unfair to expect any different I suppose! I’d recommend saving veggie noodles for creamy, avocado based sauces and go for a big bowl of good old quinoa with this one.  Enjoy!



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