Hearty pumpkin stew with chickpeas and spinach

Ingredients for 4 servings:

• 1 medium butternut squash
• 2 tbsp sunflower oil
• some salt
• 2 onions
• 1 tsp, leveled cinnamon powder
• 1 tsp, heaped cumin powder
• ½ tsp, leveled chili powder
• 400 g tomatoes, chopped
• 400 g chickpeas (from the can)
• 400 ml water
• 200 g leaf spinach

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Preheat the oven to 180°C (top/bottom heat). Cut the pumpkin into 2.5cm cubes and place them on a baking sheet lined with baking paper. Add a tablespoon of oil and a little salt and massage them into the pumpkin. Then bake in the oven for 40 minutes. Meanwhile, dice the onions until crispy. Pour the remaining oil into a saucepan and sauté the onion for about 6 minutes. Add the salt, cumin, and cinnamon and stir. Fry everything briefly. Add the tomatoes, chickpeas, and water and simmer for 30 minutes. The pumpkin should now be ready and can be added to the soup. Add the spinach as well. Simmer the soup for another 5 minutes and season with salt and cumin, if desired. Then serve!