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Preparation time: 20 minutes
Cooking time: 5 hours 20 minutes
Serves: 4 - 6
No nutritional information available.
Ingredients
- 1 tbsp vegetable or sunflower oil
- 1 red onion, sliced
- 2 garlic cloves, crushed or finely grated
- 1 butternut squash (approximately 600g), deseeded and cut into bite-size chunks
- ½ tsp ground ginger
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- 400g can chickpeas
- 400g can chopped tomatoes
- 2 tbsp tomato purée
- 500ml vegetable stock
- Cooked couscous and a handful of coriander, chopped, to serve
Method
1. Heat the oil in a large frying pan or saucepan over a medium-low heat and fry the onion for 10 - 12 minutes until softened and beginning to turn golden. Stir in the garlic and cook for 1 minute, then add the squash and cook for a few minutes more to soften slightly. Scatter in the spices, stir to combine, and cook for 2 minutes until fragrant.
2. Tip everything in the pan into the slow cooker along with the chickpeas and their liquid, the tomatoes, tomato purée and the stock. Mix well, then cook on high for 5 hours or low for 7 hours. Serve alongside couscous, with the coriander sprinkled over.
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