Ingredients:

1 butternut squash, peeled and cut into 1cm cubes

2 medium onions, peeled and diced

2 cloves of garlic, crushed

200g mushrooms, roughly diced

1 x 400g tin of chickpeas, drained and rinsed

3 tablespoons olive oil

3 teaspoons smoked paprika

1 x 400g tin of chopped tomatoes

sea salt and freshly ground black pepper

Method:

Preheat the oven to 200°C/180°C fan.

Put the squash, onions, garlic and mushrooms into a large roasting tray, along with the chickpeas. Drizzle with a little olive oil and sprinkle over the smoked paprika. Use a large spoon to mix everything well, ensuring that the vegetables and chickpeas are evenly covered with the paprika oil.

Bake for 30 minutes, stirring halfway through if you get the chance, until everything starts to soften and caramelize at the edges. Add the tinned tomatoes and stir through. Then return the tray to the oven for another 10 minutes.

Season with salt and pepper to taste before serving.

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