450 g (14½ oz) peeled butternut squash, cut into chunks
3 tablespoons olive oil
1 red onion, cut into thin wedges
2 garlic cloves, chopped
1.5 cm (¾ inch) root ginger, chopped
2 teaspoons ras el hanout
1 courgette, cut into chunks
400 g (13 oz) can chickpeas
400 g (13 oz) can chopped tomatoes
2 teaspoons honey
125 ml (4 fl oz) vegetable stock
salt and pepper
toasted flaked almonds
Put the squash into a roasting tin, add 1 tablespoon of the olive oil and season generously with salt and pepper. Toss well, then roast in a preheated oven, 220˚C (425˚F), Gas Mark 7, for 20–25 minutes, turning occasionally, until tender.
Meanwhile, heat the remaining oil in a large, flameproof casserole dish and fry the onion, garlic and ginger over a medium heat for 5–6 minutes. Stir in the ras el hanout and courgette, cook for 1 minute, then add the chickpeas, tomatoes, honey and stock. Stir to combine and simmer gently for 15–18 minutes, until thickened and tender.
Stir the roasted squash into the tomato mixture, garnish with the coriander and almonds, and serve immediately.