Moroccan squash and chickpea stew

1 butternut squash, or equivilent, peeled and cut into chunks

1 onion, diced

2 cloves of garlic, crushed

1 tbsp veg oil

¼ tsp hot chilli powder

1 tsp cinnamon

2 tsp cummin

few shavings of nutmeg

1 tsp paprika

½ tsp ground ginger

1 tin chopped tomatoes

1 litre of vegetable stock

A tin/ mugfull of cooked chick peas

Fry the squash onion and garlic in the oil for a few minutes.

Add the spices and fry for a minute more before adding the tomatoes and stock.  Add the chick peas and cover. Simmer gently until the squash is tender.

Serve with cous cous.