This recipe is courtesy of BBC GoodFood.
Ingredients
- 2 tbsp vegetable or sunflower oil
- 1 onion, finely chopped
- 1 medium butternut squash (about 750g/1lb 10oz), peeled, deseeded, and cut into 2.5cm/1in pieces
- 1 tsp dried chili flakes
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp salt
- 400g tin chopped tomatoes
- 400g tin chickpeas, drained and rinsed
- 300ml/½ pint boiling water
- plain yogurt (any variety), to serve (optional)
Method
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Heat a tablespoon of the oil in a saucepan, make sure it is a large saucepan as this is a big stew, shallow casserole, or deep frying pan.
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Add the squash and cook over high heat for 5 minutes, turning regularly. Add the remaining oil and the onion and cook over medium heat for 5 minutes until they soften.
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Next, add the spices and salt, then the chopped tomatoes and boiling water.
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Cover and cook over low heat for 25–30 minutes or until the squash is soft, stirring occasionally. Serve hot with a dollop of yogurt (if using as this was optional).
Banner and Image Credit: BBC
