Kim's Kitchen

2 tbsp olive oil or coconut oil
1 red onion diced
3 garlic cloves crushed
Thumb size piece ginger diced
1/2 tsp paprika
1/2 tsp ground coriander
1/2 tsp fennel seeds
1/4 tsp five spice
Pinch chilli flakes
75 g dried apricots I use unsulphered
1 pepper sliced
1 courgette chopped into halves
400 g can of chickpeas drained and rinsed
1 small butternut squash roughly 1kg
400 g can of chopped tomatoes
1 tbsp tomato puree
600 ml veg stock

To a large pot add oil, onion, garlic and a generous pinch of salt and pepper and cook down on a medium heat for a couple minutes

Now add all the spices, ginger, pepper, courgette, apricots, chickpeas and cook together for a couple minutes

Add the canned tomatoes, tomato puree, stock and butternut squash and stir

Cook on a medium heat for roughly 20-25 minutes