Instructions

• Preheat oven to 350°F (180°C).
• Halve squash lengthways, deseed it, and place it cut-side down on oven rack.
• Heat large deep casserole pan over high heat. Dry sauté mushrooms for 10 minutes, then add onions, bell peppers, and garlic. Cook for a further 10 minutes, stirring occasionally
• Add 1 tablespoon olive oil, 1 tablespoon red wine vinegar, and black olive tapenade. Let liquid evaporate, then stir in chickpeas (with their liquid) and plum tomatoes, crushing them with your hands. Add 1 can's worth of water.
• Bring mixture to a boil, place squash halves on top, and bake in oven for 1 ½ hours or until the squash is soft.
• Break up squash into stew and stir through before serving. Garnish with parsley.