* 1 red onion – finely chopped * 3 garlic cloves – crushed * 1 medium size carrot – trimmed and cut into chunky slices * 300g butternut squash – peeled, seeds removed and chop into chunks * 1 bell pepper – chopped into pieces * 1 tsp ground coriander * 1 tsp ground cumin * 1/2 tsp ground cinnamon * 1/2 tsp ground nutmeg * 1 bay leaf * 1 can (400g) chopped tomatoes * 1 can (400g) chickpeas – drained and rinsed * 30g (1/4 cup) raisins * 30g (1/4 cup) dried apricots – chopped into small pieces * Handful of kale – stems removed and chopped really finely * Salt and pepper to taste * A drizzle of olive oil for cooking
**To Serve**
* A handful of chopped coriander * A handful of flaked almonds
###Instructions
1. Add a drizzle of olive oil to a large pan on a medium heat. I used a cast iron pan with a lid so I can transfer it in the oven for final part of the cooking process. If you don’t have one just cook the whole thing on the hobs as well.
1. To the pan add the chopped onion and cook for 5-7 minutes until it starts to caramelize. Add in all the spices, bay leaf and crushed garlic. Stir everything to combine and cook for 1-2 more minutes until the garlic is fragrant. Add in the chopped pepper, butternut squash, carrot, tinned tomatoes and chickpeas. Add 200ml of water and stir everything together. Add in the apricots and raisins and mix again. Cover with the lid and transfer to the oven at 180 degrees Celsius fan for 30-35 minutes until the carrots and butternut squash are soft and the sauce has thicken up. If you are not using the oven method still cover with a lid and cook on a simmer for the same amount of time.
1. Add in the kale and cook for 1-2 more minutes until is wilted. Season generously with salt and pepper and serve with chopped coriander and flaked almonds.
1 Comment
###Ingredients
* 1 red onion – finely chopped
* 3 garlic cloves – crushed
* 1 medium size carrot – trimmed and cut into chunky slices
* 300g butternut squash – peeled, seeds removed and chop into chunks
* 1 bell pepper – chopped into pieces
* 1 tsp ground coriander
* 1 tsp ground cumin
* 1/2 tsp ground cinnamon
* 1/2 tsp ground nutmeg
* 1 bay leaf
* 1 can (400g) chopped tomatoes
* 1 can (400g) chickpeas – drained and rinsed
* 30g (1/4 cup) raisins
* 30g (1/4 cup) dried apricots – chopped into small pieces
* Handful of kale – stems removed and chopped really finely
* Salt and pepper to taste
* A drizzle of olive oil for cooking
**To Serve**
* A handful of chopped coriander
* A handful of flaked almonds
###Instructions
1. Add a drizzle of olive oil to a large pan on a medium heat. I used a cast iron pan with a lid so I can transfer it in the oven for final part of the cooking process. If you don’t have one just cook the whole thing on the hobs as well.
1. To the pan add the chopped onion and cook for 5-7 minutes until it starts to caramelize. Add in all the spices, bay leaf and crushed garlic. Stir everything to combine and cook for 1-2 more minutes until the garlic is fragrant. Add in the chopped pepper, butternut squash, carrot, tinned tomatoes and chickpeas. Add 200ml of water and stir everything together. Add in the apricots and raisins and mix again. Cover with the lid and transfer to the oven at 180 degrees Celsius fan for 30-35 minutes until the carrots and butternut squash are soft and the sauce has thicken up. If you are not using the oven method still cover with a lid and cook on a simmer for the same amount of time.
1. Add in the kale and cook for 1-2 more minutes until is wilted. Season generously with salt and pepper and serve with chopped coriander and flaked almonds.
[Source](https://www.instagram.com/reel/C12R9czqEGk/)