Chickpea and butternut stew
Prep time: 5 mins Cooking time: 35 mins Serves 4 2 tbsp oil 1 onion, chopped 2 garlic cloves, crushed 2 tsp cumin seeds 1/2 small butternut squash, peeled and chopped 1 tin (430g) chickpeas, rinsed and drained 1 tin chopped tomatoes 1 tbsp golden syrup 2 tbsp lemon juice 250ml chicken stock 4 tbsp chopped fresh parsley
1 Heat oil in a pan and fry onion and garlic until soft. Add cumin seeds and fry for a minute.
2 Add butternut squash and chickpeas and fry for 2 minutes. Add tomatoes, syrup, lemon juice and chicken stock. Bring to a boil and let it simmer for 20-30 minutes or until butternut squash is soft.
3 Season with salt and pepper and fresh parsley. Serve with steamed rice.