INGREDIENTS: Serves 3 to 4

• 1tbsp oil
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 1 heaped tsp grated ginger
• 1tsp ground cumin
• 1tsp ground coriander
• 1tsp cinnamon or a cinnamon stick
• ½ tsp mild chilli powder
• 450g / large butternut squash, cut into 2-3cm chunks
• 1 can of chopped tomatoes
• 1 tbsp tomato puree
• 40g chopped dried apricots
• Handful of chopped coriander
• 300ml chicken or veg stock
• 1 can of chickpeas, drained
• Salt and pepper to season
• 1 tsp of honey / GF sweetener (if you think it needs sweetening)
• Rice or caulirice to serve, and (optional) flatbreads
• Toasted almonds

Flatbreads (optional)

• 400g gluten-free self-raising flour
• 1 tbsp cumin seeds
• 300ml natural yoghurt
• A little olive oil 

Method

1. Heat the oil in a heavy-based pan, then slowly cook the onions, once translucent, add the garlic, ginger and spices and cook for a further 2 minutes.
2. Add the tomato puree, cook it out for 30 seconds.
3. Add your canned tomatoes, butternut squash, dried apricots and enough stock to cover – bring to a simmer and place the lid on top.
4. Put the lid on and simmer for around 20 mins or until the butternut is tender.
5. While it simmers, make the flatbreads.
6. Mix the flour and cumin seeds in a bowl, then season. Stir in the yoghurt and 100ml water, then mix well to form a soft dough – it should be slightly sticky.
7. Divide the dough into eight equal pieces, then shape into circles about ½ cm thick.
8. Place on a lightly oiled baking sheet – use your hands, covered in a little oil, to shape them if sticky.
9. Grill on the baking sheet for 3-5 mins on each side until golden and puffed – keep warm on a low heat in the oven until service or reheat in a pan.
10. Once the butternut is cooked, stir in the chickpeas and heat through.
11. Serve with fresh coriander, toasted almonds and a side of rice, caulirice (looks more like couscous), and gluten free flatbreads.