Serves 4-6
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To serve:

  1. Whizz the onions, tomatoes, ginger and garlic into a rough paste in a food processor.
  2. Heat the oil in a medium saucepan and cook the spices for one minute, then stir in the paste and cook for another 2-3 minutes until softened.
  3. Add the squash, stock, sugar and vinegar. Bring to a simmer, then cook for 30 minutes.
  4. Stir in the chickpeas, torn chicken and apricots and heat through. Serve with a dollop of natural yoghurt.

Nutrition Facts

Per serving: 511 kcals, 10.3g fat (1.1g saturated), 70.4g carbs, 16.6g sugars, 38.8g protein, 17.1g fibre, 0.43g sodium

Why not try this Moroccan spiced lamb?

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