Serves 4
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To serve:

  1. 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.
  2. Add the garlic, coriander and cumin and cook for one minute longer.
  3. 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.
  4. Squeeze over some lime juice and sprinkle with paprika, then serve with couscous.

Nutrition Facts

Per serving: 202kcals, 9.1g fat (1.7g saturated), 29.1g carbs (11.7g sugars), 4.9g protein, 6.8g fibre, 0.41g sodium

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