• Cooking Time: 40
• Servings: 4
• Preparation Time: 20
• 1 Medium onion
• 1 Garlic
• Half a medium butternut squash (or a small one) cut into bitesize chunks (If you find it difficult to chop the butternut squash, put it whole in a hot oven for five minutes before you chop it)
• 1 drained can of chickpeas
• 500g Tomato passata
• One teaspoon of Ras Al Hanout spice mix (OR half a teaspoon of mixed spice, half a teaspoon of cinnamon and a small pinch of cayenne pepper or chilli)
• Olive oil
• Salt to taste
• 200g Couscous

1. Chop the onion and fry it in olive oil for 5 to 10 minutes until translucent.
2. Add the crushed garlic and all the spices to the onion and stir for 2 to 3 minutes.
3. Add the chopped butternut squash and the chickpeas (make sure they are drained). Stir.
4. Add the passata, season with salt. Stir well and simmer gently for 20 minutes or so until the butternut squash is soft.
5. Place the couscous in a bowl and almost cover with boiling water. Stir well and leave it to fluff up (equally you can also just follow the cooking instructions on the pack).
6. Serve stew on top of a bed of couscous

My mother has been making this recipe since I was a little girl. It's an easy recipe which uses mostly store cupboard ingredients and is great when you fancy something tasty and comforting. Submitted by: "Quarantined Folk (ElenaEgawhary)"