Instructions

1. Peel and chop the squash into bite-sized chunks. Chop the carrot and pepper too.
2. Finely chop the onion and garlic.
3. Heat the oil in a large pan, add the onion and garlic and sauté for 5 minutes. Add the chopped vegetables and cook for another 5-8 minutes until tender (under cover).
4. Add the spices, chipotle paste and tomato purée, then stir for 1 minute.
5. Pour in the stock and chopped tomatoes. Bring to the boil and cook for 20 minutes.
6. Drain the chickpeas and add to the pan. Cook for another 15 minutes. When the sauce is thick and the vegetables are tender, add the corn and spinach and cook (under cover) for a couple of minutes or so.
7. Serve with a slice of lime and chopped coriander leaves sprinkled on top – or a spoonful of yoghurt/sour cream if you prefer.