Squash, chickpea and caper stew

Ingredients

• 1 onion
• 6 cloves garlic
• 1 tbsp capers
• 1 carrot, peeled and diced
• 4 tomatoes, diced
• 100g butternut squash or sweet potato, peeled and diced
• 1 sprig rosemary
• 300ml veg stock (or 300ml water with ½ tsp celery salt and ½ tsp steak seasoning)
• 150g kale
• 300g chickpeas
• Zest 1 lemon

Method

1. Pre-heat the oven to 180 degrees. Finely slice half the onions and place them on a baking tray with 4 cloves of garlic. Drizzle in oil and add salt and pepper. Roast in the oven for 15-20 mins until golden.
2. Meanwhile, finely chop the remaining onions and garlic, place in a large pan and sauté in olive oil until soft. Add in all the ingredients apart from the chickpeas and kale and simmer on a medium heat for 25 mins. Make sure to retain the chickpea water for another recipe in this series.
3. Add the kale and chickpeas and cook for a further 10 minutes.
4. Serve with the roasted onions and garlic, some extra capers and a few grates of lemon zest.