roasted butternut and chickpea pilaf

Serves: 4

Ingredients:
1 butternut , peeled, deseeded and cut into 2.5cm chunks
2 tablespoons vegetable oil
salt and pepper (to taste)
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

Method:
preheat the oven to 180°c. put the squash in a large roasting tin and toss with the  1 tbsp oil; season lightly. roast for 30 mins until soft and golden, tossing halfway through.
meanwhile, put the rice and stock in a lidded saucepan and bring to the boil over a high heat. reduce the heat, cover and simmer for 10-12 mins until the rice is cooked and the stock is absorbed. set aside with the lid on until needed.
heat 1 tbsp oil in a large frying pan over a medium heat. sauté the onions for 15-20 mins, stirring occasionally, until golden. add the garlic and ginger; fry for 2-3 mins until fragrant. stir in the chickpeas, rice and most of the parsley.
divide the pilaf between 4 plates and top with the roasted squash. scatter over the remaining parsley and the peanuts to serve.