Ingredients
1 large onion (roughly chopped)
½ butternut squash (roughly chopped)
2 large potatoes (roughly chopped)
410g can of chickpeas
1 pint stock (vegetable or chicken)
2 tsp cumin seeds (crushed)
2 tsp coriander seeds (crushed)
ground black pepper (to taste)
chopped parsley (to garnish)
Preparation
Fry onion for about 3 minutes
Add butternut squash and fry for 3 more minutes
Add potatoes, stock, coriander, cumin and pepper
Bring to the boil and simmer for 15 minutes; add more boiled water if needed
Drain and rinse chickpeas; add to pan and heat for 5 more minutes
Adjust seasoning and serve garnished with parsley
