North African Chickpea and Squash Stew

This tasty wonder comes from Hugh Fearnley-Whittingstall's marvellous book, 'Veg'.  If you haven't got it, buy it, is my advice.  Dare I say (whisper it very softly), it is even better than Nigel Slater's 'Tender: Volume 1' for veggie recipes.  Anyway, this simple yet scrummy dish will feed four people well with couscous (I flavour mine with lemon zest and juice, chopped coriander and ground sumac).  As this recipe is from a book, I shall preserve the copyright, and urge you to consult the book itself, but to give you a gist.........You saute an onion, some chopped garlic and ginger in olive oil.  You add North African spices: chili flakes, ground cinnamon, ground coriander and cumin, saffron and turmeric and I also added some ras al hanout.  You add a tin each of tomatoes and chickpeas and a little water and simmer until all is soft and delicious.  You steam some chunks of butternut squash and add to the stew for the final 5 minutes.  You lift the flavours at the end with chopped coriander and a good squeeze of lemon.  You serve with couscous or rice and, in our case, some fresh chorizo sausages (merguez would be better)  You enjoy with relish and then go and order the book on Amazon for a bargain ten quid.  You do this 'cos Maggie says it is a good idea, and she is always right.