Preheat the oven to gas mark 5. Peel the squash and then halve and deseed it. Cut into 3cm chunks, place in a large roasting tray and toss with a little oil. Roast in the oven for 35-40 minutes.
2.
Meanwhile, peel and roughly chop the onion. Put into a casserole pan on a low heat with a lug of oil. Slice the coriander stalks and add to the pan with the raisins and most of the cinnamon. Cook for 20 minutes with the lid on, stirring occasionally and adding splashes of water if needed.
3.
When the squash is cooked stir it into the casserole pan. Add the tomatoes and chickpeas (including the juice). Crumble in the stock cube and add 250 ml of boiling water, then turn the heat up to medium and simmer for 40 minutes until thick, stirring occasionally.
4.
Around 15 minutes before the stew is ready start cooking the rice, according to the packet instructions.
5.
When everything is ready dish up the rice and pour the stew on top. Dollop a bit of yoghurt on the top and then serve and enjoy!
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By
Tanya
