Sweet vegetables often become far more interesting when paired with ingredients that absorb and balance their richness. Here, chickpeas provide earthiness and substance, while warming North African spices give depth and fragrance without overpowering the pumpkin or butternut squash.
The result is comforting, gently spiced and deeply satisfying — the sort of dish that feels nourishing rather than heavy. It also improves as it sits, making it excellent for cooking ahead.
Ingredients
- 400g cooked pumpkin or butternut squash, in chunks
- 1 tin butter beans, drained
- 1 onion, sliced
- 2 cloves garlic, chopped
- 2 tbsp olive oil
- 1 tsp cumin1 tsp ground coriander
- ½ tsp cinnamon
- 400g chopped tomatoes (or fresh)
- Zest and juice of 1 lemon
- Fresh coriander or parsley
Method
Soften the onion and garlic in the olive oil until translucent.
Add the spices and cook briefly to release their aroma.
Add the tomatoes, butter beans and half of the pumpkin. Simmer gently for about 20 minutes until the flavours meld together.
Finish with the other half butternut squash chunks, lemon zest, juice and fresh herbs.
Serve with yoghurt or a drizzle of good olive oil.