Serves x 4 people
Prep time x 5 minutes, cook time x 30 minutes
Ingredients:
· 2 x aubergines, cubed into 2cm chunks
· ½ butternut squash, peeled and diced into 2cm chunks
· 1 ½ x tinned tomatoes
· 1 x tin of chickpeas
· 4 x cloves of garlic, diced
· 1 x onion, diced
· 6 x tbsp of olive oil
· 1 x tsp of dried or fresh mint
· 300ml of vegetable stock
· 2 x tsp of ground cinnamon
· 2 x tbsp of tomato puree
· 2 x tsp of ground cumin
· 2 x tbsp of honey
· Seasoning
Method:
1. Preheat the oven to 180.
2. In a large roasting tin, throw in the aubergine, butternut squash, olive oil and 1 tsp of cumin and 1 tsp of cinnamon. Mix all together and cook for 30 minutes until soft, stirring halfway through.
3. Chuck the chickpeas onto a baking tray and coat with olive oil and seasoning. Cook for 20 minutes until golden brown.
4. Meanwhile, pour some more olive oil into a large saucepan with a lid, add the onion and simmer over a low-medium heat until soft. Next, add the garlic and cook for a further 2 minutes.
5. Add the remaining spices into the pan alongside the tomato puree and cook for 5 more minutes.
6. Throw in the tinned tomatoes, vegetable stock, mint, seasoning and honey and simmer for a further 10 minutes until soft.
7. Once the aubergine and butternut squash are cooked, add into the same saucepan and mix well.
8. Serve the dish with some Greek yoghurt, flatbread and scatter over the roasted chickpeas.
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