serves 2, or 3 if you’re not greedy like me!
INGREDIENTS:
1 butternut squash
4 scallions
1 red chili
1 can [225g] cooked chickpeas
1 tbsp cumin seeds
100ml water/vegetable stock
2 tbsp olive oil [and extra to roast squash]
Fresh coriander leaf
Preheat oven to 170c. Peel and dice the butternut squash into bitesize pieces. Toss in olive oil and place in a roasting dish in the oven for about 25 minutes or until tender. Pour the olive oil and stock into a pan and simmer on a low heat. Add the chickpeas, chopped chilli, chopped scallions and the cumin seeds. Simmer for 5 minutes. Pour the contents of the pan over the butternut squash and roast for a further 5 minutes. Serve with brown rice, bulgar wheat, wholegrain cous cous etc.
From the Cafe Paradiso cookbook.
