Category: Soups, Stews and Chili
Cuisine: not set
400 g/14oz can chickpeas in water rinsed and drained
1 red pepper deseeded and thickly sliced
1 onion, chopped
1 small butternut squash peeled, deseeded and cut into bite-sized pieces
2 courgettes, cut into bite-sized pieces
12 dried apricots
salt and freshly ground black pepper
2 tbsp extra virgin olive oil plus a drizzle to serve
2 garlic cloves crushed
2 tsp paprika
1 tsp ground ginger
1 tsp ground cumin
500 g/1lb 2oz carton passata
2 tsp honey plus a drizzle to serve
1 tsp harissa paste
handful fresh mint or coriander
thick Greek-style yoghurt to serve
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