800g peeled pumpkin or butternut squash, coarsely chopped
400g tin chopped tomatoes
250ml chicken or vegetable stock
200g tin chickpeas, rinsed and drained
2 large courgettes, coarsely chopped
6 tbsp fresh coriander leaves
1 tbsp lemon juice
Heat the oil in a large deep frying pan, add the onion and garlic and stir as it cooks until the onion softens. Add the spices, chilli and aubergine and cook, stirring, until the aubergine begins to turn brown.
Add the pumpkin, tomatoes, stock, water and chickpeas and bring to the boil. Cover and simmer for 10 minutes. Add the courgettes, cover and simmer for 5 minutes or until the vegetables are tender.
Stir in the coriander and lemon juice and serve with couscous.
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