Ingredients: Half a squash 400g tin of chickpeas 400g tomato purée 1 tsp of turmeric 1 tsp of cumin 1 tsp of paprika 1 onion 1 clove of garlic Olive oil
Chop the squash into cube and place on an oven proof tray with a splash of olive oil, along with the turmeric, cumin and paprika. Season with salt and pepper. Drain the chickpeas and wash, pop on a separate tray with the tomato purée. Bake in the oven at 200 degrees for about 30mins. Once cooked, slowly fry the chopped onion and clove of garlic in a saucepan with a spot of olive oil. When soft add the squash and chickpeas. Mix thoroughly and enjoy!