Butternut Chana Masala with Brown Rice and Fresh Mint

(serves 2)

Ingredients:

• 200ml Brown Basmati Rice
• 500g Butternut (peeled and cut into bite-sized pieces)
• 240g Chickpeas (drained and rinsed)
• 100g Cucumber (grate and squeeze the liquid out)
• 100ml Bulgarian Yoghurt
• 5g Fresh Mint (roughly chopped)
• 30ml NOMU Moroccan Rub
• 1 Onion (peeled and finely diced)
• 2 Garlic Cloves (peeled and grated)
• 1 Fresh Chilli (deseeded and finely chopped)
• 400g Cooked Chopped Tomato
• Olive Oil to fry
• Honey or Sugar to sweeten

1. Place the rice in a pot with 500ml salted water and boil, 25 - 30 minutes until all the water has been absorbed.
2. Pre-heat the oven to 200° C, spread the butternut pieces on a roasting tray, coat in oil, season and roast until golden, 25 - 30 minutes.
3. Place the drained chickpeas in a small oven proof bowl, toss with a drizzle of olive oil and seasoning. Place in the oven to roast with the butternut for the last 5 minutes.
4. Combine the cucumber, yoghurt and ¾ of the mint in a bowl.
5. Place a deep pan over medium heat with a drizzle of olive oil. Fry the onion until brown, 4 - 8 minutes. Add the grated garlic and the chopped chilli, fry until fragrant about 1 minute. Pour in the chopped tomatoes, 200ml water and the NOMU spice. Simmer for 8 - 10 minutes. When the sauce has 5 minutes remaining, stir through the roasted butternut and ¾ of the chickpeas. Add sweetener to taste and season.
6. Dish up in a big bowl: First the rice, top with the chunky masala. Scatter over the remaining crispy chickpeas. Garnish with remaining mint and serve it with the yoghurt as a topping. Enjoy!