Ingredients

The following ingredients have 4 Servings
  • 1 tbsp vegetable oil
  • 1 large onion (finely diced)
  • 1 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp mild chilli powder
  • 1 tbsp garlic and ginger paste
  • 650 g butternut squash peeled de-seeded and cut into bitesize chunks
  • 400 g can chopped tomatoes
  • 400 g chickpeas (rinsed and drained)
  • Salt and freshly ground pepper
  • 1 tbsp freshly chopped coriander

Instruction

  • Heat the oil in a large pan and then gently sauté the onion for about 3 – 4 minutes until softened.
  • Once the onion is softened stir in the cumin, coriander, chilli powder and garlic and ginger paste for about 30 seconds.
  • Add the butternut squash and coat it in the ingredients in the pan. Cook for a couple of minutes.
  • Add the tomatoes. Bring to the boil, then turn down, cover the pan and simmer for about 25 minutes stirring occasionally until the butternut squash has softened.
  • Add the chickpeas and heat through for about 3 minutes.
  • Season to taste and serve in bowls with the coriander scattered over.