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Ingredients
- 1/2 large Spanish onion
- 2 cloves of garlic
- 1 medium butternut squash
- 1/2 tbsp ground tumeric
- 2 tsp cumin seeds (ground and toasted)
- 1 tsp ground ginger
- 1 tsp paprika
- 1 tsp smoked paprika
- 2 tsp coriander seeds (ground and toasted)
- 1x 400ml tinned tomatoes
- 1x 400ml tinned chickpeas
- 1/2 tbsp ground cinnamon
- 1 tbsp honey
- 800ml water
- 60g dried apricots (sliced)
- 30g preserved lemon rind (sliced)
- Salt and pepper (to taste)
Method
Try this delicious recipe and give your mid-week meal a twist.
1. Peel and cut the butternut squash into 1.5 cm squares. In a hot frying pan cook the squash in batches until golden in colour. Set aside until later.
2. Sweat off the onions and garlic in oil for a few minutes to soften. Then add all of the spices and cook out slowly for another 3-5 minutes.
3. Add tinned tomatoes, chickpeas, honey and water and cook on a low to medium heat until sauce has thickened.
4. Season with salt and pepper, add the apricots, preserved lemon and the squash, and serve.