PERSIAN PUMPKIN & CHICKPEA CURRY

A rich Iranian classic dish, flavoured with walnuts and pomegranate and a hint of cinnamon. This is my vegan version.

Serves 3-4

½ a butternut squash or pumpkin, peeled, deseeded and cut into cubes (about 400g/14oz) Sunflower oil

Ground cinnamon

75g (2¾oz) walnut halves 2 garlic cloves, finely chopped

1 onion, chopped

7cm piece of cinnamon bark

1tsp each ground cumin and turmeric

2 x 400g tins of chickpeas, drained and rinsed

100ml (3½fl oz) pomegranate juice

75g (2¾oz) pomegranate molasses (from supermarkets)

Salt and ground black pepper

Freshly grated nutmeg, to taste

1 unwaxed orange, zested About 500ml (18fl oz) water

Maple syrup (optional) 80g (3oz) pomegranate seeds

Chopped flatleaf parsley or coriander, to garnish Flatbreads,

to serve

Preheat the oven to 220°C/ fan 200°C/gas 7. Put the squash on a baking tray lined with baking paper. Drizzle with oil and lightly dust with ½tsp cinnamon. Shake the tray to coat. Roast for 20 minutes or until tender.

Heat a non-stick frying pan over a medium-high heat. Add the walnuts and toast, stirring until lightly browned. Cool, then whizz in a food processor until finely ground. Set aside.

Heat 2tbsp oil in a pan over a medium-high heat. Add the garlic and onion and fry, stirring often, until starting to soften. Add the cinnamon bark and continue frying until the onions are light brown. Stir in the cumin, turmeric and ½tsp ground cinnamon, and stir for 30 seconds. Add the chickpeas, pomegranate juice and molasses, a pinch of salt and pepper and a good grating of nutmeg. Increase the heat and bring to the boil, stirring.

Add the squash cubes and ground walnuts and return to the boil, stirring until it thickens. Add the zest and enough water to get the thickness you like. Taste and adjust the seasoning. If you think it’s too sour add maple syrup to taste. Stir in the pomegranate seeds, garnish with parsley or coriander and serve with flatbreads.