From Veg by HFW Serves 6
This looks like a fantastic one dish meal!

2 TB Sunflower Oil
2 large Onions, diced
2 Garlic cloves, finely chopped
1 Celery Stalk, finely diced
1 tsp ground Turmeric
1/2 tsp ground Cinnamon
1/2 tsp ground Ginger
Sea Salt and freshly ground Black Pepper
1/2 cup Red Lentils
1 can Chickpeas, drained and rinsed
8 Saffron strands, toasted and crushed
2 cups Tomato sauce (roasted tomato sauce is called for)
A good handful of Parsley, coarsely chopped
A large bunch of Cilantro, coarsely chopped
3/4 lb of Butternut Squash, peeled and cubed in large chunks
5 cups Vegetable Stock OR Eatwell Farm Chicken Stock
1 Bay Leaf
2 oz Orzo or other small Pasta
Dates, to serve (Optional)

Heat the oil in a large saucepan over medium heat.  Add the onions and sauté until just starting to turn golden.  Turn down the heat to medium-low and add the garlic, celery, turmeric, cinnamon, ginger and 1 tsp pepper.  Sauté for a couple of minutes.  Now add the lentils, chickpeas, saffron, tomato sauce, parsley and about half of the cilantro.  Cook over low heat for 15 minutes. Then add the butternut to the pan along with the bay leaf and stock.  Cover and simmer gently for about 30 minutes.  Add the pasta and simmer until it is cooked.  Season with salt and pepper to taste.  Serve immediately with the remaining cilantro leaves and with a few dates on the side, if you like.