Vegan Butternut Chickpea Bowl

With autumn bringing cooler temperatures, and the desire for food that will warm me up, I made a vegan butternut chickpea bowl with some curry in it to enhance the flavour.

Cooking time: 1 hour

INGREDIENTS:

1 butternut chopped up into cubes
1 can of chickpeas, drained
1 tbsp chopped garlic
2 tsp olive oil
1 large carrot (or more if you want)
1 cup vegetable stock in boiling water
1 tbsp concentrated tomato puree
1 tbsp lemon juice
1 heaped tbsp Kaami Kashmiri Masala
1 tsp chilli powder flakes
1 tsp cumin
1 tsp parsley
1 cup basmati rice

METHOD:

Preheat the oven to 180 degrees Celsius
Pop the chopped up butternut onto an ovenproof tray, into the oven with 1 tsp olive oil drizzled on the butternut
Keep the butternut in the oven for 40 minutes
While that is going, put a large pan on medium heat onto the stove with the rest of the olive oil
Add the garlic, carrots, vegetable stock in boiling water, the concentrated tomato puree, lemon juice, chilli flakes, cumin and parlsey into the pan and cook until the carrots are soft
When the carrots are soft, start boiling your basmati rice in a pot until the rice is soft
Add the drained chickpeas to the pan
When the butternut is ready, take that out the oven, add the butternut into the pan and stir everything together
If you are looking for more of a liquid consistency to your stew, you can add another cup of vegetable stock in boiling water of just pour in a tot more boiling water if you need (I only added a little bit more water in, going for less of a liquid consistency in my bowl)
When everything is ready, serve into a bowl