This is a much simpler version of to Antony Worrall Thompson's BBC recipe which replaces lamb with vegetables. This is such a delicious Sunday dinner and will serve 4 or keep in the fridge all week.
Ingredients:
Ingredients:
2 tsp ground pepper
1½ tbsp paprika
1½ tbsp ground ginger
1 tbsp turmeric
2 tsp ground cinnamon
One handful of sultanas or raisins
One handful dried apricots, chopped roughly
1 onion, finely chopped
3 cloves of garlic, crushed and chopped
1 can chickpeas
1 courgette, chopped into 1 inch pieces
Half a butternut squash, chopped into 1 inch pieces
1 can chopped tomatoes
200ml stock (vegetable, chicken or lamb all fine)
Large handful chopped coriander
3 tbsp clear honey
1. Mix the spices together. Sprinkle half over the butternut squash and courgetter and retain the other half
2. Fry the onion gently in olive oil until soft (do not brown). Add the remaining spices and stir
3. Add the garlic, butternut squash and courgettes and fry on a medium heat until the veggies have warmed through and are beginning to brown
4. Add the fruits, chickpeas, chopped tomatoes, stock and honey and bring to a simmer
5. Cover the pan/wok with lid or foil and simmer for half an hour, until the butternut squash is cooked through
6. Uncover and simmer for a further 10 minutes to reduce the liquid
7. Serve with couscous prepared to your liking (I add lime zest and coriander). Garnish with plenty of coriander
