Moroccan squash and chickpea stew
1 butternut squash, or equivilent, peeled and cut into chunks
1 onion, diced
2 cloves of garlic, crushed
1 tbsp veg oil
¼ tsp hot chilli powder
1 tsp cinnamon
2 tsp cummin
few shavings of nutmeg
1 tsp paprika
½ tsp ground ginger
1 tin chopped tomatoes
1 litre of vegetable stock
A tin/ mugfull of cooked chick peas
Fry the squash onion and garlic in the oil for a few minutes.
Add the spices and fry for a minute more before adding the tomatoes and stock. Add
the chick peas and cover. Simmer gently until the squash is tender.
Serve with cous cous.