Butternut Squash and Chickpea stew

I haven't shared a recipe on the blog in a very long time. A few people asked me for this one, after I posted a picture on social media, and it seemed the easiest way.

one onion, chopped
4 cloves of garlic, crushed
thumb sized piece of fresh ginger, grated
one butternut squash, peeled and chopped
one red pepper, chopped
1 tsp cumin
1 tsp tumeric
1 tsp smoked paprika
1/2 tsp cinnamon
one carton of passata
750ml vegetable stock
one tin of chickpeas, drained and rinsed
150g of lentils

Fry the onion in oil of your choice until softened.
Add garlic, ginger, pepper and squash and fry for a few more minutes.
Stir in the spices.
Add the passata and stock followed by the chickpeas and lentils.
Give it a good stir, bring to the boil, then cover and simmer on low until the squash is tender and the lentils have absorbed the liquid. Season to taste.

This makes 6 good portions to serve with couscous or 4 if you're laying off the carbs. Excluding the spices, which I already had, it cost just under £2 for the ingredients.