Slow-cooker chickpea stew

• vegetable or sunflower oil1 tbsp tbsp
• red onion↗1

  sliced

• garlic cloves↗2

  crushed or finely grated

• butternut squash↗1

  (around 600g), deseeded and cut into bite-size chunks

• ground ginger↗½ tsp tsp
• ground cumin↗1 tsp tsp
• smoked paprika↗1 tsp tsp
• ground coriander↗1 tsp tsp
• ground turmeric↗1 tsp tsp
• ground cinnamon↗½ tsp tsp
• chickpeas↗400g can g

  400g can

• chopped tomatoes400g can g

  400g can

• tomato purée↗2 tbsp tbsp
• vegetable stock↗500ml ml
• cooked couscous↗

  and a handful of coriander, chopped, to serve

Step-by-step instructions

1. 1

   Heat the oil in a large frying pan or saucepan over a medium‑low heat and fry the onion for 10‑12 mins until softened and beginning to turn golden. Stir in the garlic and cook for 1 min, then add the squash and cook for a few minutes more to soften slightly. Scatter in the spices, stir to combine, and cook for 2 mins until fragrant.

2. 2

   Tip everything in the pan into the slow cooker, add the chickpeas and their liquid, the tomatoes, tomato purée and the stock. Mix well, then cook on high for 5 hrs or low for 7 hrs. Serve alongside couscous, with the coriander sprinkled over.