with Raisins Veg
HT MC Moroccan 35mins
Vegetarian Vegan Vegetables Dried Fruit Pulses Main Course
Gluten Wheat Dairy free Eggless Morocco North
African Nth Africa
Garlic Clove, crushed
tbsp Peanut Oil
Butternut Squash, diced
Fresh Vegetable Stock
teasp Ground Turmeric
teasp Ground Cinnamon
teasp Ground Ginger
x 400g/14oz tin Chickpeas
Heat the oil in a large saucepan until hot, add the onions and garlic and
sauté until soft and transparent.
Add the remaining ingredients apart from the chickpeas, bring to the boil
stirring to mix well, then reduce the heat, cover and simmer for 7-8 minutes or
until the squash is just tender.
Add the drained chickpeas, mix well and cook for a further 5 minutes, stirring
from time to time. Serve hot over rice.
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