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

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. Heat the oil in the pan and add the seeds to toast, stirring for 2 minutes. Add the onion and garlic to the pan and sweat slowly until they start to colour. Add the carrot and squash to the pan and continue to cook until the vegetables begin to go translucent. In a dry pan, toast the spices, stirring for 1-2 minutes. Add the spices to the vegetables and continue to cook for 5 minutes. Pour in the tomatoes and the chickpea water and bring to a boil. Add the chickpeas and simmer gently for an hour, then serve with the rice and coriander.

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Mains

Butternut squash and chickpea stew

This fragrant stew is a midweek winner

Chris Morris, head chef at The Kitchen at The Donkey Sanctuary in Sidmouth, shares his African inspired butternut squash and chickpea stew with long grain rice and micro coriander recipe

www.thedonkeysanctuary.org.uk

Serves 4

You will need

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

Method

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.
Heat the oil in the pan and add the seeds to toast, stirring for 2 minutes.
Add the onion and garlic to the pan and sweat slowly until they start to colour.
Add the carrot and squash to the pan and continue to cook until the vegetables begin to go translucent.
In a dry pan, toast the spices, stirring for 1-2 minutes.
Add the spices to the vegetables and continue to cook for 5 minutes.
Pour in the tomatoes and the chickpea water and bring to a boil.
Add the chickpeas and simmer gently for an hour, then serve with the rice and coriander.

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You will need

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

Method

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.
Heat the oil in the pan and add the seeds to toast, stirring for 2 minutes.
Add the onion and garlic to the pan and sweat slowly until they start to colour.
Add the carrot and squash to the pan and continue to cook until the vegetables begin to go translucent.
In a dry pan, toast the spices, stirring for 1-2 minutes.
Add the spices to the vegetables and continue to cook for 5 minutes.
Pour in the tomatoes and the chickpea water and bring to a boil.
Add the chickpeas and simmer gently for an hour, then serve with the rice and coriander.