2 tsp vegetable oil

1 large aubergine, diced into 2cm cubes

400 g butternut squash, diced into 2cm cubes

1 onion, finely diced

2 cloves garlic, crushed

2 tsp chilli

2 tsp ras el hanout

2 tsp rose harissa

1 tsp smoked paprika

1 tbs honey (Kentish)

400 g tin chickpeas

400 g tin chopped tomatoes

300 ml vegetable stock (as per cube instructions)

Add the onion and garlic and fry until translucent. Add chilli, ras el hanout, harissa and smoked paprika and fry for 1-2 mins until fragrant.

Add the honey, chickpeas, chopped tomatoes and vegetable stock, stir well then cover and put in the oven for 1 hour.

Remove from the oven, check vegetables are tender and serve with couscous or pitta bread.

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