A spicy and warming autumnal dish with a hint of chilli.
- 30ml vegetable oil
- 300gonions, roughly chopped
- 2 cloves garlic, thinly sliced
- ½ tsp chilli powder
- 2tsp ground coriander
- 2tsp 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
- 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 160C. 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.