2 onions, roughly chopped
70g ginger, peeled and roughly chopped
3 garlic cloves
1 tbsp oil
1 tsp turmeric
1 tbsp each ground cumin, coriander and cinnamon
1 large butternut squash, deseeded and cut into big chunks
600ml gluten-free chicken stock
2 tbsp brown sugar
2 tbsp red wine vinegar
1 x 400g tin of chickpeas, drained
420g leftover roast chicken, torn
100g dried apricots, chopped
- Whizz the onions, tomatoes, ginger and garlic into a rough paste in a food processor.
- 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.
- Add the squash, stock, sugar and vinegar. Bring to a simmer, then cook for 30 minutes.
- Stir in the chickpeas, torn chicken and apricots and heat through. Serve hot with natural yoghurt.
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?