- 30ml vegetable oil
- 300g onions, roughly chopped
- 2 cloves garlic, thinly sliced
- ½ tsp chilli powder
- 2 tsp ground coriander
- 2 tsp ground tumeric
- 1 lemon, zest and juice
- 400g chopped tomatoes
- 250g butternut squash, peeled and cubed
- 250g carrots, peeled and cubed
- 250g swede, peeled and cubed
- 1 vegetable stock cube, dissolved in 200ml boiling water
- 15g brown sugar
- 200g chickpeas, drained
- 40g dried apricots, roughly chopped
- 25g sultanas
- 15g fresh parsley, roughly chopped
- 4 bread rolls, to serve
Use fresh chillies if you have them and adjust the amount depending on your preference for spiciness. If you don’t have a tagine, you can use a casserole or any other ovenproof dish.
Place a saucepan on a medium heat and when hot add the oil, onion and garlic and sauté for 5–10 minutes until it begins to soften.
Add the spices and the lemon zest; stir well, sautéing for a further 5 minutes.
Add the tomatoes and the vegetables and stir well.
Add the stock, lemon juice, brown sugar, chickpeas, apricots and sultanas and enough additional water to cover. Then bring to the boil.
Once boiling remove from the heat and decant into a tagine (or casserole dish if you don’t have a tagine). Stir in half the chopped parsley, cover with the lid and place in the oven at 160°C (140°C fan/gas mark 3). Cook for 45 minutes, or until the vegetables are soft.
Remove from the oven and add the remaining parsley. Stir well then adjust the seasoning using salt and pepper. Serve with a bread roll.
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