Dissolve the bouillon or stock cube in 300ml (½ pint) boiling water. Soak the saffron strands in the stock, if using.
Heat the oil in a large pan and fry the butternut squash and onion for 5 minutes until the onion is softened but not browned. Add the garlic, coriander and cumin and cook for 1 minute, then add the halved carrots, chopped tomatoes, chilli flakes and chickpeas. Add the stock, cover and simmer for 20 minutes until the carrots are just tender.
To serve, squeeze over the lime juice and scatter over a light pinch of paprika. Serve with couscous or flat bread.
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Freezing and defrosting guidelines
Make the stew, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.