This is a delicious vegetarian/vegan recipe for a beautiful Moroccan Chickpea & Butternut Squash Stew.
Heat the oil in a large pan and fry the onions, carrot, garlic for around 5 minutes.
Add the harissa pasta and chilli powder and fry 2 minutes more.
Add the chickpeas, lentils, stock and passata and simmer for 15 minutes.
Add the butternut squash, cover and simmer for 30 to 40 minutes more until the sauce has thickened and reduced.
Garnish with fresh coriander and serve.
Serving Size 1 serving
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.