First get together the following:
A small squash
2 tsp olive oil
1 tbsp Moroccan curry spice (or a half and half mix of Ras El Hanout and mild curry powder)
All you need to do, is cut a small butternut squash into chunks and mix with the oil and spice mix. Put in the over at 220deg C for 20 minutes.
Meanwhile, roughly chop the following:
Two peppers (I used red and green)
A white onion (cut into segments)
2 garlic cloves
1 red chilli (we went for seeds removed this time)
1 tin of chickpeas (drained)
Salt and pepper
Mix into the squash mixture and return to the oven for another 15-20 minutes.
Serve with a handful of fresh coriander and parsley stirred through and a generous crumbling of feta cheese on top.