After breakfast, I like to prepare lunch. Then I know I can get on with jobs, stop when I am hungry and eat well. Otherwise the temptation to snack or not take care is all to easy….

Taking inspiration from a fennel, butternut squash and a few mushrooms lurking in the fridge, yesterday’s lunch became a fresh and simple moroccan stew, with the addition of some chickpeas, a handful of prunes and warming spices. Topped with coriander. 

INGREDIENTS
Serves 4
2 Cups peeled and cubed butternut squash
Half a Large fennel or 1 small fennel finely sliced
1.5 cups butternut mushrooms
2 handfuls baby spinach
2 cups pre-cooked chick peas
6 - 8 Prunes
2 garlic cloves
2 tsp cumin
1 tsp garam masala
1 tsp cinnamon
1 tsp 4 spices
1 tsp freshly grated ginger
2 Bay leaves
1/4 tsp Salt
1/4 tsp Pepper
1L to 1.5L vegetable stock
2 tbsp Sesame Oil
Handful of Fresh Coriander

Place the chopped fennel, butternut squash, mushrooms, spices and ginger into a pan with sesame oil on a medium heat with the pan lid on for 2 - 3 minutes while the vegetables sweat and spices infuse. Then add the vegetable stock, bay leaves and prunes and bring to the boil and then simmer for 7 minutes. Add spinach and chick peas and stir though, place lid on and continue to simmer a further 2 minutes.
Before serving, add Salt and pepper, sprinkle with fresh coriander. Eat on it’s own or serve with cous cous, rice or millet grain.