One of our favourites from our outdoor fireside cooking sessions adapted for a slow cooker. Perfect for a low energy, easy plant-based dinner.
Serves 4 people
Method
- Peel and cut the squash into 3cm chunks
- Mix the spices together in a small bowl or cup and set aside
- Fry the onions in the oil in a large pan on a medium heat for about 4 minutes or until onion is medium brown. Add all the spices and stir for another minute.
- Put the spiced onion together with the stock, tomatoes, chickpeas, squash, raisins into the slow cooker and stir well.
- Add salt and taste.
- Cook for 5 hours on LOW or 3 hours on HIGH.
Check the consistency of the squash and add more time if desired.
Serve with rice or couscous.
Ingredients
1 Butternut squash or 1 medium pumpkin seeds removed approx. 500 – 750g
1 tsp ground ginger
1 tsp ground cumin
1 tsp paprika
1 tsp turmeric
½ tsp cayenne pepper
½ tsp cinnamon
2 tbsp vegetable oil
1 large onion – diced
500ml of vegetable stock
1 tin of tomatoes
1 tin chickpea (drained)
2 tbs raisins (or sultanas)
Salt
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