Chickpea and butternut squash stew
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Ingredients
- AÂ dash of rapeseed oil
2 red onions, diced
6 cloves of garlic, crushed
1 small butternut squash, peeled and cubed
3 tsp ground cinnamon
2 tsp chilli powder
3 tsp cumin seeds
1 tin chopped tomatoes
2 tsp honey or golden caster sugar
1 tin chickpeas, drained
1 tbsp of golden raisins
50 mls stock
To serve:
Steamed couscous for four
2 scallions, sliced
2 tbsp slivered almonds, toasted
AÂ spoon of natural yoghurt
Method
Put all of the ingredients for the stew into a large ovenproof dish. Place it into your preheated over without a lid. Allow to bubble away until the squash is soft. You can add a little more stock as it bubbles if you feel the squash is soaking up all of the liquid.
Serve with the couscous, scallions and the yogurt and slivered almonds on top.
You could serve it with freshly chopped coriander or some preserved lemons as well if you wish.
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