Carrot and chickpea stew

Carrot and Chickpea Stew
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
  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.

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