1 butternut squash, peeled, deseeded and cut into 2.5cm chunks
1 tbsp. ras el hanout seasoning
2 tbsp. vegetable oil
300g long-grain rice
1 vegetable stock pot, made up to 550ml
2 red onions, finely sliced
2 garlic cloves, grated
1cm piece ginger, peeled and grated
400g tin chickpeas, drained and rinsed
15g fresh parsley, roughly chopped
40g roasted and salted peanuts, roughly chopped
Preheat the oven to 200°C, fan 180°C, gas 6. Toss the squash with the ras el hanout and 1 tbsp oil in a large roasting pan; season lightly. Roast for 30 minutes, stirring halfway through, until soft and golden.
Meanwhile, in a covered saucepan, bring the rice and stock to a boil over high heat.
Reduce the heat to low, cover, and cook for 10-12 minutes, or until the rice is tender and the liquid has been absorbed.
Place the lid on the container and set it aside until you're ready to use it.
Meanwhile, in a large frying pan, heat 1 tbsp oil over medium heat. Fry the onions for 15-20 minutes, until golden, stirring regularly.
Fry for 2-3 minutes, until the garlic and ginger are aromatic. Combine the chickpeas, rice, and the majority of the parsley in a mixing bowl.
Place the roasted squash on top of the pilaf and divide between four dishes. To serve, top with the remaining parsley and peanuts.