Tajine style pumpkin and chickpea bake

So here's a tasty little invention which might help you forget about meat for a minute...

INGREDIENTS

1 brown onion - chopped finely
2/3 cloves of garlic - crushed
1/2 tsp tajine mix spices
1 butternut pumpkin (or other type) - cut into chunks - boiled for 5 minutes or just softening
1 can diced tomatoes
200g frozen spinach
1 can chickpeas

PREPARATION

Preheat oven to 180C.

In a large frypan, heat up a good lug of olive oil. Fry onion and garlic until onion softens. Add tajine spices and fry until fragrant.

Add the pumpkin to the pan for a few minutes until coated in spice mix. Remove from pan and pour into a lightly oiled baking dish.

Pour can of tomatoes and frozen spinach into frypan. Stir until the spinach is unfrozen. Pour mixture into baking dish.

Add chickpeas to baking dish and some water to almost cover.

Bake for 30/40 minutes until pumpkin is cooked through.

Serve with couscous and enjoy!