Method

1. Peel and cut the butternut squash into 1.5 cm squares. In a hot frying pan cook the squash in batches until golden in colour. Set aside until later.

2. Sweat off the onions and garlic in oil for a few minutes to soften. Then add all of the spices and cook out slowly for another 3-5 minutes.

3. Add tinned tomatoes, chickpeas, honey and water and cook on a low to medium heat until sauce has thickened.

4. Season with salt and pepper, add the apricots, preserved lemon and the squash, and serve.

Ingredients

1/2 large Spanish onion

2 cloves of garlic

1 medium butternut squash

1/2 tbsp ground tumeric

2 tsp cumin seeds (ground and toasted)

1 tsp ground ginger

1 tsp paprika

1 tsp smoked paprika

2 tsp coriander seeds (ground and toasted)

1x 400ml tinned tomatoes

1x 400ml tinned chickpeas

1/2 tbsp ground cinnamon

1 tbsp honey

800ml water

60g dried apricots (sliced)

30g preserved lemon rind (sliced)

Salt and pepper (to taste)