Carrot Chickpea Stew

Dissolve the vegetable bouillon cube (1 tsp) in boiling water (300 ml). Soak the saffron (6 strands) in the stock, if using.

Heat the sunflower oil (2 tbsp) in a large pan and fry the squash (0.5 butternut) and onion (1) for 5 minutes until the [onion] is softened. Add the garlic (2 cloves), ground coriander (0.5 tsp) and cumin (0.5 tsp) and cook for 1 minute. Then add the carrots (500 g), chopped tomatoes (1 can), [pinch dried chilli flakes] and chickpeas (1 can). Add the stock, cover and simmer for 20 minutes until the [carrots] are tender. Start 5m timer

To serve, squeeze over the lime (1) juice and scatter over a light [pinch paprika]. Serve with [couscous] or [flatbreads].