Moroccan vegetable and chickpea stew

• Heat the olive oil in a large saucepan, once hot add in your chopped onion, garlic and pepper to soften. Approx 5 mins
• Chop up your butternut squash and add into the saucepan, followed by a dissolved vegetable stock cude in 100ml of boiling water
• Allow the butternut squash to boil and soften for 5 mins
• Now add in the drained chickpeas and the lentils, and continue to stir well
• Next stir in the tinned tomatoes and then season with cinnamon, cumin, chilli flakes, salt and pepper and coriander
• Lower the heat and leave for a further 10 mins, while regularly stiring

Serves 4, calorie infomation based on 1 serving