Servings: 4  //  Serve: HOT  //  Difficulty: Moderate 

INGREDIENTS

• 1/4 cup water
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2 teaspoons grated fresh ginger
• 1 long red chilli pepper, seeds and membrane removed, finely chopped (optional)
• 1.5 lb/700g pumpkin or butternut squash, peeled, chopped into chunks
• 1 cup reduced-fat coconut milk
• 1/2 cup low-sodium liquid vegetable broth/stock (GF)
• 2 cups cauliflower florets
• 1/3 cup crunchy natural peanut butter (no added salt or sugar)
• 1 tablespoon low-sodium soy sauce (GF)
• 2 teaspoons honey
• 15 oz/400g can chickpeas, rinsed and drained
• 1/4 cup chopped fresh cilantro/coriander
• 2 oz/60g baby spinach leaves

METHOD

1. Heat water in a large saucepan, then add onion and cook for 4–5 minutes until soft. Add garlic, ginger and chilli and cook for 1 more minute, stirring occasionally.
2. Add pumpkin and stir to combine. Pour in coconut milk and stock, and bring to a boil. Cover and reduce heat to simmer for 8–10 minutes until the pumpkin is just cooked.
3. Add cauliflower, cover and cook for 3–4 minutes until cauliflower is tender. Add peanut butter, soy sauce, honey and garbanzos. Stir to combine and heat through. Stir in cilantro and baby spinach leaves.