Heat the oil in a large non-stick pan with a lid. Add the finely sliced onion and cook for 5 minutes, stirring regularly, until the onions are lightly browned and starting to soften. Then add the crushed garlic and continue to cook for a couple more minutes, making sure it doesn’t burn. Sprinkle over the ginger, cinnamon cumin and add the harissa and tomato paste. Stir together with the onions and garlic.
Add the chickpeas, cubed butternut squash, vegetable stock, then pour over the Almond Breeze®, stir, bring to the boil and turn the heat down to a simmer.
Place the lid on and leave to simmer for 30 minutes, then add the apricots and cook for a further 20 minutes until the squash is tender.
Serve with chopped Roasted with Sea Salt Almonds, fresh parsley, pomegranate seeds and your choice of couscous or quinoa.