Moroccan-Style Squash with Chickpeas

This is a really quick and easy supper dish. Serve with flat bread and bowls of crème fraiche and harissa (serves 4).


  • 2 onions, chopped
  • 1 garlic clove, crushed
  • 2 tbsps oil
  • 100g/4oz squash/pumpkin, diced
  • 270ml/8 fl oz vegetable stock
  • 75g/3oz raisins
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • 1 x 400g/14oz tin chickpeas, drained and rinsed
  • Handful of coriander leaves, chopped.


  1. Heat the oil in a large saucepan; fry the onions and garlic until soft and transparent.
  2. Add the remaining ingredients except the chickpeas; bring to the boil, stirring.
  3. Reduce heat, cover and simmer for 7-8 minutes until squash is tender.
  4. Add the drained chickpeas, mix well and cook for a further 5 minutes, stirring from time to time.
  5. Add the coriander and serve hot with rice or flat bread.