Spicy butternut squash and chickpea soup

1 Butternut Squash, peeled and cubed
2 Teaspoons Cumin
1 Onion, chopped
1 Teaspoon Cinnamon
1 Red Chilli, seeded and finely chopped
2 Garlic Cloves, minced
1 tin Chopped Tomatoes
850 mililiter Vegetable stock (1.5 pints)
1 tin Chickpeas (Garbonzo beans)
salt and pepper to taste

Preparation:
Peel and chop squash and onion.
Crush Garlic Cloves
De-seed and finely chop chilli

Instructions:
Fry the onion for 3-4 mins at a high temp until brown. Add a little of the stock if needed to stop it sticking.

Add the chilli, garlic and spices, stir and cook for 15 seconds.

Add the butternut squash and stir to coat in the spicy mix. Add 3 tablespoons of stock, cover and leave to cook for 5 mins over a medium heat.

Add tomatoes, remaining stock and half the chickpeas, season well, stir, bring to the boil, then cover and cook over a medium heat for approx 20 mins or until the squash is tender.

Let it cool a little, blend, and then add the remaining chickpeas. Bring back up to heat and serve.

Number of Servings: 6

Non-vegetarian butternut squash soup

Chop 3 - 4 sliced smoked, dry cure back bacon.

Cook this on a low eat with a small amount of olive oil until crispy.
Add the onions and cook down slowly until browned.
Continue to follow the recipe as directed above.