Butternut Squash & Chickpea Hot Pot

POINTS® Value: 3 Servings:  3 Preparation Time:  20 min Cooking Time:  60mins - 2 hours Level of Difficulty:  Moderate Course: main meals

Ingredients

• 1 tablespoon olive oil
• 1 medium onion(s), wedged
• 2 clove garlic, sliced thinly
• 500 g butternut squash, cubed, 2cm
• 1 medium courgette, 2cm cubed
• 1 medium Pepper, red, roughly chop
• 180 g spinach, rinsed
• 2 1/2 g chilli powder, (1/2 tsp)
• 1 teaspoon ground coriander
• 5 serving(s) Garam Masala, (1 tsp)
• 15 g ginger, cut finely
• 800 g canned tomatoes, chopped, include juice
• 1 can Tesco Organic Chick Peas, drained and rinsed
• 1 teaspoon ground cumin
• 100 g french beans, halved

Instructions

1. Heat oil in Pan
2. Fry onion and garlic
3, Add butternut and fry, stirring constantly until pumpkin begins to soften.
4. Add all other ingredients.
5. Simmer, stirring, then place in a slow cooker for 4 hours until vegetables & chickpeas are softer.
6. Season to taste.
(This cold be cooked in a casserole in the oven at 150oC - I think)