Butternut Squash & Chickpea Jalfrezi With Fragrant Rice

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel and finely slice the brown onion[s]

Deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a big pinch of salt and 2 tsp [3 tsp] sugar and cook for 5-8 min or until softened and starting to caramelise

Whilst the onion softens, boil a kettle

Heat a pot (with a matching lid) with a drizzle of vegetable oil and a large knob of butter over a medium heat

Once the butter has melted, add the nigella seeds and basmati rice and stir to fully coat the grains in oil

Add 300ml [600ml] boiled water to the rice, increase the heat to high and bring to the boil

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving – this is your fragrant basmati rice

Meanwhile, reboil a kettle

Add the sliced pepper and butternut squash cubes to the softened onion and cook for a further 5-8 min or until starting to brown

Dissolve the vegetable stock mix and tomato paste in 300ml [600ml] boiled water

Drain and rinse the chickpeas

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Peel and finely chop (or grate) the garlic

Cut the tomatoes into wedges

Add the chopped ginger, garlic, chilli flakes (can't handle the heat? Go easy!), drained chickpeas and curry powder to the pan and stir until everything is coated in the spices

Add the tomato wedges and stock to the pan

Reduce the heat to medium-low and cook, covered for 15-18 min or until the squash is tender and the sauce has reduced – this is your butternut squash & chickpea jalfrezi