Ingredients
15ml olive oil
250g button mushrooms, sliced
1 onion, sliced
1 red pepper, sliced
1 clove garlic, crushed
500g butternut squash, peeled and cubed
1.25ml Robertsons cinnamon
1.25 ml Robertsons ginger
5ml Robertsons cumin
1 Knorr vegetable stock pot
250ml water
410g tin tomatoes, chopped and peeled
30ml tomato paste
1 tin chickpeas, drained
Preparation method
Heat 15ml of the olive oil in a large pot and sauté the mushrooms until soft then remove from the pot and set aside.
Heat the remaining oil and fry the onion, garlic and red pepper until soft. Add the butternut and allow to fry for about 5 minutes. Add the cinnamon, ginger and cumin and fry for 30 seconds stirring continuously to release the flavour and aroma.
Add the Knorr Vegetable Stock Pot, water, tomatoes and tomato paste, stir well then allow to simmer on a medium heat with the lid on stirring occasionally for about 25 minutes or until the butternut is soft. Remove the lid and add the sautéed mushrooms and the chickpeas and allow to simmer for a further 5 minutes. Season (to taste) with salt and black pepper.
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