Butternut Squash, Chickpea & Spinach Soup

Method

1. Preheat the oven to 180°C (350oC fan), Gas Mark 4.
2. Spread out the squash pieces on a roasting tray. Sprinkle over 1 teaspoon of the oil and 1⁄4 teaspoon of the salt, then rub the oil over the cubes with your fingers. Bake for 40 minutes, until the squash is soft and starting to brown.
3. Meanwhile, heat the remaining oil in a large saucepan over medium–low heat. Add the onion and cook for 5–7 minutes, until it begins to colour.
4. Add the remaining salt to the saucepan, along with the cinnamon, cumin and chilli powder, and mix well. Next, tip in the canned tomatoes, the chickpeas (along with the canning water) and the measured boiling water. Give everything a good stir, then cover the pan with a lid, reduce the heat to low and cook for 30 minutes, until everything is cooked down and well combined.
5. Stir the roasted squash and spinach leaves into the saucepan. Cover the pan with the lid and cook for a further 10 minutes, until the spinach has wilted. Serve immediately.