• Olive oil
• 1 large onion finely chopped
• 4 celery sticks finely sliced
• 1 tin chopped tomatoes
• 3 cloves garlic peeled and chopped
• 1 level teaspoon ground cumin
• 1 level teaspoon ground coriander
• pinch of saffron
• 1 or two fresh red chillies (depends how hot they are and how big) or you could use 1 level teaspoon dried chilli flakes
• 2 butternut squash about 1.5 kg in all peeled and chopped into chunks
• 1.2 litres chicken stock(cubes will do)
• seasoning
• 1 x400gm tin chickpeas or equivalent drained and rinsed
• 150gm baby spinach leaves coarsly chopped

Heat a little oil in a large pan and fry onion and celery gently for a few minutes until softened. Add the garlic, spices, chilli and squash to the pan and stir about in the hot oil for a few seconds. Add the tomatoes, stock and seasoning and simmer for 20 minutes or so. use a pototo masher to squash the squash in the pan. On no account be tempted to liquidise as the texture will be ruined! Stir in the chickpeas and the spinach and simmer for a few minutes longer. Check seasoning and serve.