INGREDIENTS: Serves 3 to 4
- 1tbsp oil
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 1 heaped tsp grated ginger
- 1tsp ground cumin
- 1tsp ground coriander
- 1tsp cinnamon or a cinnamon stick
- ½ tsp mild chilli powder
- 450g / large butternut squash, cut into 2-3cm chunks
- 1 can of chopped tomatoes
- 1 tbsp tomato puree
- 40g chopped dried apricots
- Handful of chopped coriander
- 300ml chicken or veg stock
- 1 can of chickpeas, drained
- Salt and pepper to season
- 1 tsp of honey / GF sweetener (if you think it needs sweetening)
- Rice or caulirice to serve, and (optional) flatbreads
- Toasted almonds
Flatbreads (optional)
- 400g gluten-free self-raising flour
- 1 tbsp cumin seeds
- 300ml natural yoghurt
- A little olive oil
Method
- Heat the oil in a heavy-based pan, then slowly cook the onions, once translucent, add the garlic, ginger and spices and cook for a further 2 minutes.
- Add the tomato puree, cook it out for 30 seconds.
- Add your canned tomatoes, butternut squash, dried apricots and enough stock to cover – bring to a simmer and place the lid on top.
- Put the lid on and simmer for around 20 mins or until the butternut is tender.
- While it simmers, make the flatbreads.
- Mix the flour and cumin seeds in a bowl, then season. Stir in the yoghurt and 100ml water, then mix well to form a soft dough – it should be slightly sticky.
- Divide the dough into eight equal pieces, then shape into circles about ½ cm thick.
- Place on a lightly oiled baking sheet – use your hands, covered in a little oil, to shape them if sticky.
- Grill on the baking sheet for 3-5 mins on each side until golden and puffed – keep warm on a low heat in the oven until service or reheat in a pan.
- Once the butternut is cooked, stir in the chickpeas and heat through.
- Serve with fresh coriander, toasted almonds and a side of rice, caulirice (looks more like couscous), and gluten free flatbreads.
