CONNECTIONS to HEALTH

Moroccan spiced roast squash and chickpeas with minted onions This is a warming, uplifting dish for this cold, sometimes dark time of year. This is an adaptable dish, play around with the spices, maybe try cumin instead of the star anise. Serves six 2kg (4lb 8oz) squash or pumpkin or sweet potato 8 tbsp olive oil 150g (5½oz) cherry tomatoes 2 410g (14½oz) tins chickpeas, drained 2 red chillis, halved, deseeded and finely sliced 4 cloves garlic, finely sliced 4 star anise 3cm (1 in) cube fresh ginger, grated 3 onions, peeled, halved and finely sliced juice of ½ lemon 2 tbsp chopped mint leaves Cut the squash into wedges and peel each one. Put them into a roasting-tin in which they can lie in a single layer with enough room for the tomatoes later. Season and drizzle with 5 tbsp olive oil. Turn the pieces over with your hands, making sure they get covered in oil. Put in an oven preheated to 180°C/350°F/gas mark 4 and roast for 20 minutes. Take the tin out of the oven and add the tomato, chickpeas, chilli, garlic, star anise and ginger. Turn everything around to distribute the flavourings and get the tomatoes covered in oil. Put the tin back in the oven and roast for a further 15 to 20 minutes, or until the tomatoes and squash are tender and slightly singed in places. Put 3 tbsp olive oil in a frying-pan and cook the onions over a medium heat until they are soft, about 10 to 12 minutes. Season then turn up the heat to brown the onions. Finally, stir in the lemon juice and mint. Serve the roast vegetables with the onions strewn over the top. Couscous is great on the side.

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