Butternut & Chickpea Moroccan Stew

Ingredient List

• 700g butternut, cubed
• 2 garlic cloves
• 2cm fresh ginger
• 2 tsp cumin
• 1 tsp cinnamon
• 1 tsp turmeric
• 1 red onion, chopped
• 1 can chickpeas, drained
• 1l vegetable stock
• Olive oil
• Salt to taste
• Fresh coriander, to serve
• Double cream yoghurt, to serve

Directions

Toss the butternut, garlic, ginger, and spices in olive oil and roast until soft and caramelised. In a separate pan, fry the onion until soft.

Combine everything in a pot with the chickpeas and vegetable stock. Simmer for 15–20 minutes. Blend to your preferred consistency.

Serve topped with fresh coriander and a dollop of yoghurt or sour cream. Naan on the side is a must.