Slow cooker chickpea stew
Ingredients
- 1 tbsp vegetable or sunflower oil
- 1 red onion sliced
- 2 garlic cloves crushed or finely grated
- 1 butternut squash (around 600g), deseeded and cut into bite-size chunks
- ½ tsp ground ginger
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- 400g can chickpeas
- 400g can chopped tomatoes
- 2 tbsp tomato purée
- 500ml vegetable stock
- cooked couscous and a handful of coriander, chopped, to serve
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