What she’d tell you
Cinnamon in a savoury pot surprises people the first time. It should not: it has been done that way around the Mediterranean for a thousand years, and it is what makes this taste of somewhere.
What you need
Written for 6. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Peel the squash and cut it into large cubes. Dice the onions.
Soften the onion in the olive oil over medium heat for 8 minutes, then add the garlic for 1 minute.
Add the cumin, coriander and cinnamon and stir for 1 minute until the kitchen smells of them.
Add the squash, tomatoes, broth, drained chickpeas and salt. Bring to a simmer.
Simmer half-covered for 25 minutes until the squash is tender but still holding its shape.
Taste for salt and scatter with cilantro if you have it.
If you haven’t got it
Butternut Squash
sweet potato, which cooks a little faster
Chickpeas
cannellini beans, though chickpeas hold their shape better
Keeping it
Five days in the fridge.
A pan over medium heat. Freezes for four months and loses nothing.
