Spiced squash and chickpea stew - Feeding Bristol

Ingredients

• 2 tbsp cooking oil
• 1 large onion, finely chopped
• 1 large carrot, diced
• 4 cloves garlic, peeled and finely chopped
• 1⁄4 tsp chilli powder or to taste (optional)
• 1 medium squash, eg butternut squash, peeled and cut into chunks
• 400g tin chopped tomatoes
• 400g tin chickpeas or cannellini beans, drained
• 740ml vegetable stock
• 1 tbsp ground cumin
• 1 tbsp tomato paste
• salt and pepper
• 1 lemon, juice and zest (optional)
• yoghurt and fresh mint to serve