Ingredients

The following ingredients have 5 Servings
  • 400 g /14oz can chickpeas in water (rinsed and drained)
  • 1 red pepper (deseeded and thickly sliced)
  • 1 onion (chopped)
  • 1 medium butternut squash (peeled, deseeded and cut into bite-sized)
  • 2 pieces courgettes cut into bite-sized
  • 12 dried apricots
  • salt and freshly ground black pepper
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic (crushed)
  • 2 tsp paprika
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 500 g tomato passata
  • 2 tsp honey (plus a drizzle to serve)
  • 2 tsp easy chilli or chilli paste
  • Chopped fresh coriander

Instruction

  • Pre-heat oven to 180C fan.
  • Place a large casserole dish or hob and oven proof tagine over a low heat.
  • Add the chickpeas, pepper, onion, squash, courgettes and apricots. Season with salt and freshly ground black pepper. Stir every now and then to prevent sticking and burning.
  • Heat the oil in a small sauce pan, then add the garlic and spices, fry them for about 1 minute then add the passata, honey and chilli and bring to a boil.
  • Pour the sauce over the vegetables, stir well and bring back to the boil.
  • Cover with the lid and then remove to the oven.
  • Cook for 1 hour, stir a couple of times through this time, then after 1 hour turn down to 100C.
  • When vegetables are soft and cooked to taste season to taste with plenty of salt and freshly ground black pepper.
  • Scatter the chopped fresh coriander over. Serve with couscous.