Pumpkin and Chickpea Stew with ras el hanout

Ingredients

• 500 g butternut squash
• 1 can chickpeas (400 g), drained
• 1 can peeled tomatoes (400 g)
• 1 large onion
• 3 cloves garlic
• 200 ml vegetable broth
• 2 tsp ras el hanout
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 handfuls of fresh spinach
• Juice of half a lemon
• Olive oil
• Salt and pepper to taste
• Fresh coriander for garnish
• Yoghurt to taste (optional)
• Couscous or bread to serve

Instructions

1. 1

   Peel the butternut squash and cut it into roughly 2 cm cubes. Roughly chop the onion and finely chop the garlic.Heat a splash of olive oil in the casserole pan over medium heat. Sauté the onion and garlic for about 3 minutes until soft and translucent.Add the ras el hanout, cumin and smoked paprika. Stir well and cook the spices for 1 minute so they release their aroma.Add the pumpkin cubes to the pan and cook for 2 minutes. Then add the peeled tomatoes (including their juices), the broth and the drained chickpeas.Bring everything to a boil, reduce the heat and let the stew simmer for 25 to 30 minutes until the pumpkin is cooked through and tender.Taste and season with salt, pepper and a squeeze of lemon juice. Stir a handful of fresh spinach into the stew and let it wilt for another minute.Serve with couscous or warm bread and garnish with fresh coriander and optionally a spoonful of yoghurt.