Butternut squash and chickpea stew

• Chickpeas 400g (2 tins)
• Rapeseed oil 1 tbsp
• Black onion seeds 1 tsp
• Caraway seeds 1 tsp
• Medium onion 1, diced
• Garlic 1 tsp, crushed
• Carrots 300g, split lengthways and chopped into chunky triangles
• Butternut squash 300g, peeled and chopped into 2.5cm cubes
• Harissa 1 tsp
• Paprika ½ tsp
• Ras el hanout 1½ tsp
• Plum tomatoes 400g, roughly chopped

To serve

• Long grain rice
• Micro coriander or freshly chopped coriander

1. Drain the chickpeas and retain the liquid for later. Soak the drained chickpeas in cold water, removing as much husk as possible, then set aside.
2. Heat the oil in the pan and add the seeds to toast, stirring for 2 minutes.
3. Add the onion and garlic to the pan and sweat slowly until they start to colour.
4. Add the carrot and squash to the pan and continue to cook until the vegetables begin to go translucent.
5. In a dry pan, toast the spices, stirring for 1-2 minutes.
6. Add the spices to the vegetables and continue to cook for 5 minutes.
7. Pour in the tomatoes and the chickpea water and bring to a boil.
8. Add the chickpeas and simmer gently for an hour, then serve with the rice and coriander.