Butternut Squash and Chickpea Stew

When I told Mum what we were having for tea tonight she said "That sounds a bit vegetarian".  She was of course correct.  It is vegetarian, but we had the ingredients in the house and, although it has a relativity long cooking time, it's not very labour intensive.

The recipe is actually one of Simon Rimmer's from Something for the Weekend and although it is billed as a winter warmer I think it's fine as a summer supper.  The original recipe also has a potato scone topping but I have discarded that for this evening in favour of some boiled new potatoes.

Roasted butternut squash was added to fried onions, leeks and garlic.  A glass of white wine is poured into the pan and brought to the boil before the chickpeas, sour cream and double cream are added.  The mixture is then simmered for five to ten minutes.  The one ingredient that I didn't have from Mr Rimmer's recipe was tarragon.  I added parsley instead to add some freshness to the creamy sauce.  We all agreed that without the chickpeas this would make a great pasta sauce.  That said, I think I will have to cook something with meat in it tomorrow before a revolt takes place.