Moroccan Chickpea and Butternut Squash Tagine

Ingredients

• 600 g butternut squash, cubed
• 400 g tinned chickpeas, drained
• 400 g tinned chopped tomatoes
• 1 onion, diced
• 3 garlic cloves
• 2 tbsp ras el hanout
• 300 ml vegetable stock
• 80 g dried apricots, halved
• 2 tbsp olive oil
• 15 g fresh coriander

Method

1. 1

   Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes until softened, then add the garlic and ras el hanout and stir for 1 minute.

2. 2

   Add the squash, tomatoes, stock and apricots. Stir well, bring to a simmer, then cover and cook for 20 minutes.

3. 3

   Add the chickpeas, stir through and cook uncovered for a further 10 minutes until the squash is tender and the sauce has thickened.

4. 4

   Season well with salt and pepper, scatter over fresh coriander and serve with couscous or flatbreads.