Spicy Butternut Squash & Chickpea Soup

1 butternut squash, peeled and chopped
1 onion, finely chopped
1 red chilli, de-seeded and finely chopped
1 tin of chopped tomatoes
1 tin of chickpeas
2 teaspoons of cumin
2 garlic cloves, crushed
1 teaspoon cinnamon
850ml vegetable stock

1. Fry the onion for 3-4 mins at a high temp until brown. Add a little of the stock if needed to stop it sticking.

2. Add the chilli, garlic and spices. Stir and fry the mixture for a further 15 seconds.

3. Add the butternut squash and stir to coat in the mix. Add 3 tablespoons of vegetable stock and cover. Leave to cook for 5 minutes over a medium heat.

4. Add the tomatoes, remaining stock and half the chickpeas. Season well, stir, bring to the boil, then cover and cook over a medium heat for approx 20 mins or until the squash is tender.

5. Once the butternut squash is tender remove from the heat and blend. Then add the remaining chickpeas, reheat and serve with a thick slice of crusty bread.