This all in one pot recipe is packed full of flavor and perfect for a cold winter day. Literally, no browning of the onion or toasting the spices, simply just place all in Dutch oven and bring to a simmer and in no time you have a swoon-worthy soup. I used the flesh from one roasted butternut squash. The simple way to roast is cut the raw squash into disks (across the ‘equator’) and roast at 400F/200C approximately 25 minutes. However, if you like, you could use raw butternut squash that is peeled and cut into 1” cubes and it may need a few extra minutes to fully cook the squash. Either way will result in similar results.

Serves: 4-6

1 small red onion, diced

1 can (400ml) chickpeas, drained

1 can (400ml) diced tomatoes

1 roasted butternut squash, discard skin

1 carrot, 1/4” diced

1/2 cup quinoa

3 garlic cloves, minced

2 teaspoons freshly grated ginger

1” red chili, finely diced (or 1/4 teaspoon ground cayenne)

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons ground turmeric

1 teaspoon sea salt

2 limes, juiced

Method:

1. Place all ingredients (except lime juice) into a Dutch oven.

2. Cover with lid and bring to a low simmer. Cook for approximately 25 minutes or until quinoa and veg cooked through.

3. Stir in the lime juice and serve. Enjoy.