Squash, Potato And Chickpea Stew

• 1 large onion (roughly chopped)
• 1/2 butternut squash (roughly chopped)
• 2 large potatoes (roughly chopped)
• 410g can of chickpeas
• 1 pint stock (vegetable or chicken)
• 2 tsp cumin seeds (crushed)
• 2 tsp coriander seeds (crushed)
• ground black pepper (to taste)
• chopped parsley (to garnish)

1. - Fry onion for about 3 minutes
2. - Add butternut squash and fry for 3 more minutes
3. - Add potatoes, stock, coriander, cumin and pepper
4. - Bring to the boil and simmer for 15 minutes; add more boiled water if needed
5. - Drain and rinse chickpeas; add to pan and heat for 5 more minutes
6. - Adjust seasoning and serve garnished with parsley

onion, butternut, potatoes, chickpeas, stock, cumin seeds, coriander seeds, ground black pepper, parsley

Taken from www.epicurious.com/recipes/member/views/squash-potato-and-chickpea-stew-1277346 (may not work)