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- 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
If these flavourings are your favourite, why not try this Moroccan spiced lamb?