Slow-cooker chickpea stew - Good Food Middle East

Ingredients

• 1 tbsp vegetable or sunflower oil
• 1 red onion , sliced
• 2 garlic cloves , crushed or finely grated
• 1 butternut squash (around 600g), deseeded and cut into bite-size chunks
• ½ tsp ground ginger
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp ground turmeric
• ½ tsp ground cinnamon
• 400g can chickpeas
• 400g can chopped tomatoes
• 2 tbsp tomato purée
• 500ml vegetable stock
• cooked couscous and a handful of coriander, chopped, to serve