Chickpea and butternut stew
(serves 4) Camera Press
Prep time: 10 mins
Cooking time: 35 mins
Ingredients 2 tbsp oil 1 onion, chopped 2 garlic cloves, crushed 2 tsp cumin seeds 1/2 small butternut, peeled and chopped 430g tinned chickpeas, drained and rinsed 410g tinned chopped tomatoes 1 tbsp golden syrup 2 tbsp lemon juice 250ml chicken stock 4 tbsp chopped fresh parsley
Method 1. Heat oil in a pan and fry onion and garlic until soft. Add cumin seeds and fry for 1 minute. 2. Add butternut and chickpeas and fry for 2 minutes. 3. Add tomatoes, syrup, lemon juice and chicken stock. bring to a boil then simmer for 20-30 minutes or until butternut is soft. Season with salt and pepper, sprinkle with fresh parsley and serve with rice.