- 1/2 white onion
- 1 Butternut squash peeled and thinly sliced
- 1 red pepper sliced
- 1 parsnip sliced
- 1 tin of chick peas
- 1 stick of celery sliced
- 1 vegetable stock cube
- 1 tin of tomatoes
- Handful of dried apricots chopped
- 1 clove of garlic finely chopped
- Cinnamon, chilli powder, coriander and cumin to taste
- Olive oil
Gently fry the butternut squash in olive oil for 2 mins and add the other vegetables, chick peas, tomatoes and stock cube.
Stir and simmer for 10 mins and add herbs and spices to taste.
Add more water if necessary and stir.