Butternut with chickpeas

Serve this simple dish with grilled flat bread, yoghurt and mint and your favourite chutney. I love this dish with pan-fried beef sausages too. Tip - you can cover the saucepan, partially with the lid if the liquid is evaporating too quickly during simmering.

Ingredients

2 Tbsp	Olive oil
½ tsp	Cumin seeds
1	Onion, finely chopped
2 cloves	Garlic, crushed
½ tsp	Finely grated ginger
1	Green chilli, deseeded and finely chopped
½ cup	Tomato passata
1 ½ cups	Vegetable stock
600 g	Butternut, cut into 2.5cm pieces (Main)
400 g	Chickpeas, drained and rinsed (Main)

Directions

1. Heat the oil in a heavy-based saucepan over medium-low heat. Add the cumin seeds and cook for about 20 seconds until aromatic. Add the onion and cook until the onion begins to soften, 5-7 minutes. Add the garlic, ginger and chilli and stir to combine. Pour in the tomato passata and vegetable stock along with the butternut.
2. Gently bring up to a boil, then lower the heat and simmer for 15-20 minutes until the butternut is tender and the liquid has reduced. Stir in the chickpeas, taste to see if you need to add salt and heat through, about 5 minutes.

See more of Kathy's dinner recipes

• Spiced cauliflower rice