Chickpea and butternut pot

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Simmer the butternut squash in a big pan with the peanut butter and vegetable stock

Step 2

for 10 minutes until tender.

Step 3

Remove three quarters of the squash and set aside. Mash the remaining squash into

Step 4

the liquid, and then return reserved squash to the pan.

Step 5

Meanwhile. heat the olive oil in a pan and fry the onion until softening. Add the chili,

Step 6

curry paste and baby sweetcorn. Cook until the onion is soft and caramelised, then

Step 7

add to the squash. Prepare the couscous according to the instructions on the packet.

Step 8

Add the drained chickpeas and a handful of chopped coriander to the butternut

Step 9

squash mixture. Season and cook for 4-5 minutes until piping hot.

Step 10

Serve:

Step 11

With couscous and side salad