Ingredients

2 tbsp Co-op olive oil 1 red onion, diced 3 garlic cloves, crushed ½ tsp paprika ½ tsp ground coriander ½ tsp Chinese 5 spice seasoning Pinch of chilli flakes 5cm ginger, diced 1 courgette, sliced 400g can chickpeas, drained and rinsed 75g dried apricots 400g can Co-op chopped tomatoes 1 tbsp Co-op tomato purée 1 butternut squash (about 1kg), peeled, deseeded and diced 1 yellow pepper, sliced 600ml vegetable stock, made with 1 gluten-free stock cube Cooked rice, to serve Handful parsley leaves;

Method

1. Put the olive oil, onion and garlic in a large pot, then season to taste 2. Cook on a medium heat for a couple of minutes 3. Add the spices, ginger, courgette, chickpeas and apricots, then cook for a couple more minutes 4. Stir in the tomatoes, tomato purée, squash, pepper and stock 5. Cook for 20-25 mins until the veg is tender 6. Serve with rice and scatter parsley over to finish