Brain Food!

Monday evenings see us eating *supper in front of the TV with University Challenge followed by Only Connect.
We are often home just before these two quizzing shows, so I usually pop our meal in the slow cooker to be ready when we get in.

Tonight is different only in the new recipe - a variation on an Ottolenghi dish.

Harissa Squash

Chop one peeled butternut squash, two onions, and one unpeeled sweet potato. Put these into the slow cooker with 1 teaspoon of cumin and 1 tablespoon of Harissa.
Add one drained, rinsed tin of chickpeas and 500ml veg stock.
Put on high and leave to cook.
We left ours for six hours, and enjoyed with a gluten-free roll.

Hot, spicy, and perfect brain food!