Vegetable tagine

Ingredients

serves 4

• 1 red onion, chopped
• 2 garlic cloves, minced
• 2 tbsp vegetable oil
• 1 tsp ground cumin
• 1 tsp ground turmeric
• ½ tsp ground coriander
• ½ tsp ground cinnamon
• 1 red bell pepper, chopped
• 1 400g can chopped tomatoes
• 2 400g cans chickpeas, drained and rinsed
• 250ml vegetable stock
• 1 tbsp harissa paste, or 1 tsp chilli powder
• Fine sea salt, to taste
• Small handful flat-leaf parsley, chopped, to garnish
• Any two of these veggies:
• 1 courgette, chopped
• 1 aubergine, chopped
• 1 large sweet potato, chopped (roast for 15 minutes at 180°C to soften before adding to the pan)
• 2 large carrots, chopped (roast for 15 minutes at 180°C to soften before adding to the pan)

Directions

1. Heat the oil in a large pan. Add the onion and cook for 5 minutes, then add the garlic and cook for another minute. Add the spices and stir for a minute until fragrant.
2. Add the veggies and cook for 8-10 minutes until they’re coated in the spices and start to take on some colour.
3. Add the tomatoes, chickpeas, stock and harissa/chilli. Season and simmer for 15-20 minutes until the vegetables are tender. Scatter over the parsley and serve with couscous.