Preparation:

Peel and chop squash and onion.

Crush Garlic Cloves

De-seed and finely chop chilli

Instructions:

Fry the onion for 3-4 mins at a high temp until brown. Add a little of the stock if needed to stop it sticking.

Add the chilli, garlic and spices, stir and cook for 15 seconds.

Add the butternut squash and stir to coat in the spicey mix. Add 3 tablespoons of stock, cover and leave to cook for 5 mins over a medium heat.

Add tomatoes, remaining stock and half the chickpeas, season well, stir, bring to the boil, then cover and cook over a medium heat for approx 20 mins or until the squash is tender.

Let it cool a little, blend, and then add the remaining chickpeas.