Butternut Squash Chilli
Preheat your oven to 200°C/392°F.
Put the squash on a roasting tray and drizzle with oil. Rub with 1 tbsp of harissa and 1 tsp of ground cumin. Season with salt and pepper. Roast for 40 minutes until soft.
Pour in the chopped tomatoes. Fill up one of the tins with water and pour that in too.
Drain the chickpeas and kidney beans, tip them into the tomato sauce and bring to the boil. Season with salt and pepper. Leave to bubble away. You want to reduce the sauce to a nice, thick consistency.
Stir the cooked squash into the chilli. Top with a spoonful of yoghurt swirled with harissa and chopped coriander. Place the garlic pitta crisps on the side. Enjoy!