- 1 tablespoon oil
- 1 butternut squash (about 1kg), peeled and cut into 2.5cm cubes
- 1 medium red onion, peeled and cut into quarters
- 2 teaspoons ras el hanout spice mix
- 2 x 400g cans chickpeas, drained
- 1 teaspoon ground cumin
- 2 tablespoons orange juice
- 250g spinach
- 100g pomegranate seeds
- Handful fresh coriander
- Freshly ground black pepper, to taste
- 45 minutes
- 5 A DAY:
Nutrition information (per serving)
- Preheat the oven to 200°C/Fan 180°C. Pour the oil into a roasting tin, and heat in the oven for 2 minutes. Remove the tin from the oven, add the butternut squash and onion, and toss. Sprinkle the ras el hanout over the vegetables. Toss again and return to the oven for about 40 minutes, until the squash is soft and golden brown.
- Warm the chickpeas in a non-stick saucepan over a medium heat for 1–2 minutes. Sprinkle the cumin over the chickpeas, and then add the orange juice. Cook for 5 minutes. Stir through the spinach and cook for a further 1–2 minutes, until the spinach has wilted.
- Remove the squash and onion from the oven. Pour the chickpeas and spinach into the roasting tin and mix thoroughly. Then stir through the pomegranate seeds and coriander, season with black pepper, and serve.
You could use just one can of chickpeas and add diced chicken or lean lamb (120g raw) – the meat may take slightly longer to cook and you may need to add a small amount of oil to the pan