Moroccan Chickpea & Butternut Squash Tagine

Ingredients

• 600 g butternut squash
• 800 g tinned chickpeas
• 400 g tinned chopped tomatoes
• 2 tbsp ras el hanout
• 2 onion
• 3 garlic cloves
• 1 preserved lemon
• 300 ml vegetable stock
• 2 tbsp olive oil
• 20 g fresh coriander

Method

1. 1

   Peel and cube the butternut squash into 3cm pieces. Dice the onion and crush the garlic.

2. 2

   Heat the olive oil in a large, deep pan. Fry the onion for 6 minutes until softened, then add the garlic and ras el hanout. Cook for 2 minutes.

3. 3

   Add the squash and stir to coat in the spices.

4. 4

   Pour in the chopped tomatoes and stock. Drain and add the chickpeas. Bring to the boil.

5. 5

   Finely chop the preserved lemon rind and stir into the pan. Reduce heat, cover and simmer for 25 minutes until the squash is tender.

6. 6

   Scatter with fresh coriander and serve with couscous or flatbreads.