Step 1 Heat oil over a medium-high heat in a large frying pan or a pot with a close-fitting lid. Add onion and garlic. Cook, stirring occasionally, for about five minutes or until onion is soft and turning clear.

Step 2 Stir in spices and chilli and cook for 1-2 more minutes. Add butternut, tomatoes (and juice), chickpeas and lemon zest. Bring mixture to the boil then reduce heat to a gentle simmer. Cover and cook for 20-25 minutes or until butternut is tender.

Step 3 Stir in lemon juice, salt and pepper and most of the parsley and coriander, reserving a little to garnish. Serve over couscous garnished with the remaining herbs.