MAXINE GORDON suggests a two-in-one meal with butternut squash and chickpeas. 

LEFTOVERS are great, but turning them into something different altogether is even better.

Like when you make meatballs from leftover roast pork or beef, or a casserole from uneaten sausages.

This recipe begins life as a tangy butternut squash and chickpea curry, then becomes a delicious soup for lunch or a light supper for the following day.

It's easy to make, full of flavour and goodness - and economic too.
 

For the curry:
Splash of olive oil
1 onion
2 cloves garlic
4cm piece ginger
Chilli (flakes, powder or fresh) to taste
1 tsp ground coriander
1 tsp cumin
1 tsp turmeric
1tbsp tomato puree 
1 butternut squash, peeled and diced
Can of chickpeas
Can of chopped tomatoes
500ml of stock (or as required)
Handful of chopped fresh coriander leaves
Squeeze of fresh lime or lemon juice
 

Method:

I like to blitz the onion, garlic, ginger and spices in a blender until they are almost a mush, then add them straight to the pan with warmed oil.

If you don't have a blender or processor, chop the onion, garlic and ginger finely. Cook all gently in a pan with some oil for a few minutes, then stir in the chilli and spices.

Add tomato puree and stir until cooked through (this removes the bitterness when added later).

Throw in the squash pieces and gently cook for few minutes before adding the tomatoes and stock. Bring to the boil and add the chickpeas, Simmer for about 30 minutes until the squash and chickpeas are soft and the sauce is thick and pulpy.

Add a squeeze of fresh lime or lemon juice to bring out flavours even more.

Finish with a scattering of chopped, fresh coriander leaves. Serve with boiled rice and some cooling natural yoghurt on the side.

For the soup:

If using next day, warm up, then add 500ml of hot stock, bring to boil then blitz with a hand blender or similar. Serve with fresh coriander on the top.