2 tbsp olive oil
Saute the onion in the olive oil until the onion turns translucent, this should take approx. 10 minutes on a low heat. Add the garlic half way through.
Add all dry spices and gently cook out for further 2 minutes.
Add the chopped tomatoes and an equivalent amount of water, turn the heat up to medium and begin to reduce the sauce.
Add the dates.
Peel and dice the butternut into fork-able chunks and roasted at 180 degrees for 20 minutes.
Add butternut to sauce when cooked along with the chickpeas.
Adjust seasoning if required and add date syrup.
Add shredded kale and cook for further 5 minutes.
Serve with cous cous or brown rice, almond flakes and pomegranate seeds.