1: Preheat oven to 200°C.
2: Place the cubed butternut squash onto a large baking tray, drizzle generously with oil, salt, and pepper, toss and place in the oven for 35 minutes until soft and starting to brown on the edges.
3: Heat some oil in a large pan on medium heat.
4: Add the minced garlic and grated ginger, and cook for a minute.
5: Add all the spices and salt, and cook for around 30 seconds until fragrant.
6: Add the chopped tomatoes and tomato puree, stir and let cook for a few minutes.
7: Add the coconut milk and let simmer for 10-15 minutes.
8: Add the chickpeas and roasted butternut squash for a further 5 minutes.
