Ingredients: 1 butternut squash, cut in to small pieces,1 tin chickpeas, drained and rinsed,1 tin chopped tomatoes or passata,few chilli flakes,1 tbsp coconut oil,2 cloves garlic, mashed,1 tsp smoked or ground paprika,3 handfulls kale,1 small onion, diced,1 tsp dried oregano,salt and pepper to taste,½ tsp turmeric,2 cups water
Instructions: Heat the oil in a large pan, add the onion and cook for a few minutes until it softens.,Add garlic, smoked paprika, turmeric, chilli flakes and fry for another couple of minutes,Next add the butternut squash and fry for a couple more minutes,Tip in the chickpeas, tomatoes,water, then season and bring to the boil. Then cover and simmer for 15 – 20 minutes until the squash is tender and the sauce has thickened and reduced slightly.,Now scatter over the kale and cook for another 2 minutes more until wilted and slightly cooked,Ladle into bowls and serve with some ryvita crispbread .