Ingredients: 4 tsp olive oil, 2 onions finely chopped, 4 garlic cloves, crushed, 2 tsp ground turmeric, 1 tsp cumin seeds, 1 tsp cinammon, half tsp cayenne pepper (which luckily I had left over from the maple syrup diet), half tsp black pepper, 1 tbsp honey, 1 large butternut squash, peeled, deseeded and cut into chunks, 800g chickeas, and three ingredients which I didnt have, so didnt include: handful of parsley, 4 tbsp natural yogurt and lemon wedges.
Method: Saute onions and garlic til soft, then add the spices, honey and butternut squash. Pour in just enough water to cover the base of the pan, cover, and cook gently for 15 minutes. Add the chickpeas and a little more water, cover with a lid, and cook gently until the butternut squash is soft.
Didnt quite look like in the book, but tasted delicious!
From the book
Real life version
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