Butternut, Chickpea and Coconut Stew

Despite the fact that we are supposedly working our way towards British summer (key word: British) the sun seems to be having a hard time staying out. Just when I think the climate is getting slightly warmer we plunge back into wind and rain. And although it can be slightly gloomy at times it does mean over here we can eat oatmeal, stews, sweet potato (aka warm comfort meals, aka the best foods) pretty much all year round. Wahoo!

On one particularly cold day last week I got a tagine to take away from a tiny café near my house. It was chickpea, coconut and butternut squash and it was divine. I wanted to recreate something similar. This stew is warming and delicious. It is super comforting and full to the brim with flavour and nutrition.

Ingredients: {serves 6}

1 tbsp coconut oil

2 tsp cumin seeds

½ tsp mustard seeds

1 tsp fennel seeds

1 tsp ground ginger

1/2 tsp cinnamon

2 tsp tumeric

1 tsp ground coriander

2 x garlic bulbs

1 large onion

400 ml veggie stock

2 tbsp tomato puree

1 medium butternut squash

1 large aubergine

1 x can coconut milk (full fat so it is super thick and creamy - yum!)

1 x can chickpeas
1 x 250g bag of spinach

Rice or quinoa to serve! (Or even some courgetti/ zoodles if you fancy it!)

Method:

Begin by grounding the cumin, mustard and fennel seeds in a pestle and mortar. Then prepare the vegetables: peel and finely slice the garlic and onion, peel and de-seed the butternut squash, then cut the butternut and aubergine into bite-sized chunks too.

In a large pan melt the coconut oil on a low heat, adding all the spices, garlic and onion. Stir gently, coating the garlic and onion with the spices, sautéing for 5-10 minutes until the onion in soft.

Add the coconut milk, vegetable stock, tomato puree and butternut squash, bringing the mixture to the boil. Place the lid on the pan and allow this to simmer for 20 minutes on a medium heat. Stirring occasionally.

Drain and rinse the chickpeas and add to the pan along with the aubergine. Replace the lid and cook for a further 20 minutes. Stirring occasionally.

By this point the butternut squash should be really soft (yum!). Turn off the heat and add the spinach, mixing it in gently into the stew so that it wilts.

Serve with rice or quinoa or salad or whatever you fancy! Enjoy!!