Moroccan vegetarian Stew

“The air was hot and smelled of spice: harmonious chaos.”

Olive Oil 1 tablespoon
red onion peeled and diced
garlic cloves crushed
carrot diced
courgette cut into chunks
butternut squash chunks
cinnamon 1tsp
ground cumin 1 tsp
chopped tomatoes 400g
tin of chickpeas
salt and pepper
1/2 a pack of coriander chopped

Heat the oil in a deep frying pan
Add the red onion and garlic and cook until soft
add the carrot, courgette and buttermilk
squash and cook for 2-3 mins
add the cinnamon and cumin and cook for minute
add tomatoes and bring to simmer
cover and cook for twenty mins
stir in the chickpeas and season
cook for 3-4 mins
stir in the coriander
serve