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Mary Gwynn's spiced butternut with chickpeas & coconut
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200g dried chickpeas
1 cinnamon stick
4 cloves garlic
1 butternut squash (about 500g), peeled, deseeded and cubed
4 tbsp olive oil
1 tsp ground cumin
1 tbsp ground coriander
6 cardamom pods, lightly crushed
1 tbsp dark brown muscovado sugar
1 large red onion, thinly sliced
3 tbsp rose harissa
2 preserved lemons, skins only, chopped
400ml can coconut milk
Greek yogurt and chopped fresh coriander, to serve
1 Cover the chickpeas with cold water and soak overnight. Next day, drain and place in a pan with cold water to cover. Add the cinnamon stick and 2 whole cloves garlic, bring to the boil and cook for 10 minutes. Reduce the heat and simmer for 45 minutes until tender.
2 Preheat the oven to 220°C gas mark 7. Toss the squash with half the oil, cumin, coriander, cardamom, sugar and seasoning. Arrange in a single layer in a roasting tin, and roast for 30-35 minutes, turning occasionally until the squash is golden.
3 Meanwhile, drain the chickpeas, keeping 600ml of the cooking water. Chop the remaining garlic. Heat the rest of the oil, and cook the onion and garlic for 4-5 minutes until soft, then add the chickpeas and reserved cooking liquid.
4 Stir in the harissa, lemon skins and coconut milk, and bring to the boil. Simmer for 10 minutes, then stir in the squash and its cooking juices. Simmer for 10 minutes. Serve scattered with the fresh coriander and Greek yogurt.
I often make the full recipe amount even if only cooking for a couple of us, then I whizz up any leftovers with chicken stock for a warming soup.
Typical values per serving:
This recipe was first published in October 2017.