Vegetable Tagine with Chickpeas and Preserved Lemon

• 4 tbspolive oil
• 1large onion, chopped
• 4garlic cloves, crushed
• 2 tbspras el hanout
• 1 tspground cumin
• 1 tbsptomato puree
• 300 gcarrots, cut into 3 cm chunks
• 300 gparsnips, cut into 3 cm chunks
• 600gbutternut squash, peeled and cut into 3cm chunks
• 1 x 400gtin chopped tomatoes
• 400mlvegetable stock
• 2 x 400gtins chickpeas, drained and rinsed
• 80gdried apricots, halved
• 30 gpreserved lemon rind, rinsed and finely chopped
• 25 gcoriander leaves, torn
• fine salt
• black pepper
• 300gcouscous
• 40gflaked almonds, toasted

Method

1. 1Heat 3 tablespoons of the olive oil in a large casserole over a medium heat. Cook the onion with a pinch of salt for 8 minutes until soft and golden, then stir in the garlic, ras el hanout, cumin and tomato puree for 1 minute until the spices smell warm and the puree darkens.
2. 2Add the carrots, parsnips and squash and turn them in the spiced oil for 2 minutes until every piece is coated and glossy.
3. 3Add the tomatoes, stock, drained chickpeas, apricots, preserved lemon rind and black pepper. Bring to a simmer, cover and cook for 30 minutes, stirring occasionally, until the roots are tender when pierced. Add a splash of water if the sauce catches.
4. 4Take the lid off and simmer for 10 minutes more until the sauce has thickened enough to coat the vegetables rather than pool around them. Crush a few chickpeas against the side of the pan to help it along.
5. 5Stir in most of the torn coriander. Taste before adding salt; the preserved lemon and stock already provide it.
6. 6Put the dried couscous in a bowl with the remaining tablespoon of oil. Add 350 ml boiling water, or the amount specified on the packet, cover and leave for 5 minutes until tender. Fork through with the toasted almonds.
7. 7Serve the tagine over the almond couscous with the remaining torn coriander.

Per serving

kcal

895

protein

27.8g

fibre

26.8g

carbs

146.3g

fat

23g