Serves 4
2 tbsp sunflower oil
500g carrots, cut into small batons
1 onion, sliced
2 garlic cloves, crushed
1⁄2 tsp ground coriander
1⁄2 tsp cumin
1⁄2 small butternut squash, peeled and cubed
1 x 400g tin of chopped tomatoes
1⁄4 tsp chilli flakes
1 x 400g tin of chickpeas, drained
400ml vegetable stock
To serve:
Squeeze of lime juice
Sprinkle of paprika
Couscous
2 tbsp sunflower oil
500g carrots, cut into small batons
1 onion, sliced
2 garlic cloves, crushed
1⁄2 tsp ground coriander
1⁄2 tsp cumin
1⁄2 small butternut squash, peeled and cubed
1 x 400g tin of chopped tomatoes
1⁄4 tsp chilli flakes
1 x 400g tin of chickpeas, drained
400ml vegetable stock
To serve:
Squeeze of lime juice
Sprinkle of paprika
Couscous
- Heat the oil in a large pan over a medium-high heat. Cook the carrots and onion for 5-6 minutes until the onion is softened.
- Add the garlic, coriander and cumin and cook for one minute longer.
- Add the squash, tomatoes, chilli flakes and chickpeas. Add the stock, then cover and simmer for 25-30 minutes until the carrots are just tender.
- Squeeze over some lime juice and sprinkle with paprika, then serve with couscous.
Per serving: 202kcals, 9.1g fat (1.7g saturated), 29.1g carbs (11.7g sugars), 4.9g protein, 6.8g fibre, 0.41g sodium