Ingredients
1 ping-pong ball-sized preserved lemon
2 tbsp olive oil
1 medium onion, sliced
4 garlic cloves, crushed
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
12 saffron thronds
A good pinch of crushed chilli flakes
600g (1lb 5oz) butternut squash, peeled and cut into 2cm (3/4 in) cubes
2 x 400g (14oz) cans chickpeas, drained and rinsed
1 x 400g (14oz) can chopped plum tomatoes
Juice of 1 orange
500ml (18fl oz) chicken or vegetable stock
Salt and pepper
5 bulging handfuls of baby spinach leaves
2 handfuls of coriander leaves
Greek yoghurt, to serve