Step 1

Pre heat your oven to 400f.

Step 2

Start by finely chopping your onions and sweating them down in a large saucepan. Whilst they cook finely chop your garlic and ginger. Add the garlic and ginger to the pan and repeat until soft.

Step 3

Meanwhile peel your butternut squash and cut into cubes. Add some olive oil on the squash and bake in the oven for approx 20/25 minutes.

Step 4

Now cut your pepper into cubes, and add to the saucepan to soften.

Step 5

Next add in your spices, and a splash of water and allow them to cook out for a few minutes.

Step 6

Now add in your chopped tomatoes and chickpeas and stir. When your butternut squash is cooked add this to the pot along with your raisins.

Step 7

Add your puree, Worcestershire sauce and sugar. Simmer the pot on a low heat for approx 30/40 minutes to allow all the flavours to combine.

Step 8

Serve with rice, quinoa or cous cous.