Carrot And Chickpea Stew Recipe | Tesco Real Food

Ingredients

• 1 tsp vegetable bouillon or 1 stock cube
• 5-6 strands of saffron (optional)
• 2 tbsp sunflower oil
• ½ small butternut squash, peeled, deseeded, diced
• 1 onion, sliced
• 2 garlic cloves, crushed
• ½ tsp ground coriander
• ½ tsp cumin
• 500g carrots, halved
• 1 x 400g can chopped tomatoes
• pinch of dried chilli flakes
• 1 x 400g can chickpeas, drained
• 1 lime, juiced
• pinch of paprika
• couscous or flat bread, to serve