1 Large onion finely chopped.
2 garlic cloves crushed.
1 tsp finely grated ginger.
2 tsp each ground cumin, and cinnamon.
1 tsp ground coriander.
1 tsp each turmeric and dried chilli flakes.
400g can chopped tomatoes.
1/2tsp artifical sweetner.
255ml/9fl oz water or stock made from vecon.
400g can chickpeas, drained.
1 red pepper deseeded and cut in bite size pieces.
681g/1lb 8oz butternut squash peeled and cut into bite size cubes.
salt and ground black pepper.
chopped coriander to garnish.
1. Spray a large non-stick frying pan with fry light and place over a med. heat. Add the onion and stir fry for 4-5 mins. Add the garlic, ginger, cumin,cinnamon, coriander, turmeric, chilli flakes, tomatoes, sweetner and water or stock. Bring to the boil, reduce the heat to low, cover and simmer gently for 25 mins.
2. Stir in the chickpeas, red pepper and butternut squash. Cook over a med. heat for 20-25 mins, or until the veg are cooked through and tender. Season well, garnish with chopped coriander and serve on its own, or over warmed couscous. (1 1/2 Syns per 28g/1oz cooked on original)
free on green.