Butternut with chickpeas
( SERVES 4 )
Serve this simple dish with grilled flat bread, yoghurt and mint and your favourite chutney. I love this dish with pan-fried beef sausages too. Tip - you can cover the saucepan, partially with the lid if the liquid is evaporating too quickly during simmering.Temperatures have well and truly cooled and now’s the time to seek out those comforting veges like buttercup squash, kumara, crown pumpkin and small, sweet butternut. An alternative to try is the butterkin variety at New World — a cross between a butternut and a pumpkin and the perfect blend of sweet and buttery flavours. – Brigit Corson, New World Fresh Expert
- Heat the oil in a heavy-based saucepan over medium-low heat. Add the cumin seeds and cook for about 20 seconds until aromatic. Add the onion and cook until the onion begins to soften, 5-7 minutes. Add the garlic, ginger and chilli and stir to combine. Pour in the tomato passata and vegetable stock along with the butternut.
- Gently bring up to a boil, then lower the heat and simmer for 15-20 minutes until the butternut is tender and the liquid has reduced. Stir in the chickpeas, taste to see if you need to add salt and heat through, about 5 minutes.
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