Autumnal vegetable tagine
This dish is packed with flavour and is all of the right colours for autumn. It’s perfect to warm you up on a cold day.
- 1 tbsp extra virgin rapeseed or olive oil
- 225g/8oz onion, roughly chopped
- 2 garlic cloves, finely chopped
- ½ tsp chilli powder
- ½ tsp turmeric
- 2 tsp ground coriander
- ½ lemon, grated zest and juice
- ½ lime, grated zest and juice
- 400g/14oz carton chopped tomatoes
- 250g/9oz butternut squash, peeled, deseeded and cut into chunks
- 2 large carrots
- 250g/9oz swede, cut into chunks
- 600ml/1 pint vegetable stock
- 2 tsp runny honey
- 400g/14oz can chickpeas, drained
- 40g/1½ oz ready-to-eat dried apricots, diced
- 25g/1 oz sultanas
- 4tbsp fresh chopped parsley
- Salt and freshly ground black pepper
- 2 tbsp fresh chopped mint
Preheat the oven to 180°C/350°F/gas mark 4. Heat the oil in a flameproof casserole dish and add the onion and garlic; fry over a medium heat for 5 minutes, stirring until softened. This will bring out the onions sweetness.
Stir in the chilli powder, turmeric and coriander then mix in the lemon and lime zest and fry gently for 5 minutes, stirring.
Add the tomatoes, squash, carrots and swede. Pour over the stock, lemon and lime juice then add the honey, chickpeas, apricots, sultanas and half the parsley. Season with salt and pepper and bring to the boil, stirring occasionally to make sure it is all mixed in well.
Cover and transfer into the oven and cook for 45 minutes, or until all of the vegetables are nicely softened. Stir well then sprinkle with the remaining parsley and mint.
Spoon into bowls and serve with warm crusty bread and butter or couscous.