This time of year, there are some incredible vegetables in season, so why not enjoy a meat-free main course and enjoy this spicy and warming veggie dish. You can get all the ingredients for this at local farm shops and delis.
30ml vegetable oil
2 garlic cloves
1/2sp chilli powder
2 tsp ground coriander
2tsp ground turmeric
Juice and zest of one lemon
400g chopped tomatoes
250g butternut squash
1 stock cube
15g brown sugar
40g dried apricots
15g fresh parsley
Start by preheating a saucepan on a medium heat. While it is heating up, roughly chop the onions and thinly slice the garlic. Once the pan is hot, add the onion, garlic and oil and saute for 10 minutes.
Add in your spices and the lemon zest, stirring well and cook for a further five minutes.
If you’re using fresh tomatoes, roughly chop them, peel and cube the rest of the veg and add them to the pan, stirring.
Add the stock, lemon juice, brown sugar, chickpeas, apricots and sultanas and enough additional water to cover, then bring it to the boil. Once it has started boiling, remove from the heat and add to a tagine or casserole dish. Stir in half the chopped parsley, cover and place in the oven at 160 degrees for 45 minutes.
Remove from the oven, add the remaining parsley, stir and season to taste. Serve with a warm, crusty bread roll.