Ingredients - tagine
1 tsp olive oil
1 red onion, chopped
1 tsp grated ginger
2 garlic cloves, crushed
1 tsp ground cinnamon
½ tsp ground cumin
1 tsp ground coriander
1 tsp paprika
500g butternut squash
2 red peppers, chopped
2 carrots, diced
1 courgette, diced
400g can chickpeas, drained
400g can chopped tomatoes.
Ingredients - mint yogurt
4 tbsp plain Greek or Skyr yogurt
Squeeze of juice ½ lemon
1 tsp dried mint or shredded fresh mint leaves.
Method
- Heat the oil in a large pan and cook the onions over a medium heat until they start to brown
- Add the garlic, ginger and spices, and cook for a further 2-3 min
- Add the veg and tomatoes, stir and bring to a simmer
- Cover and simmer for about 15 min. If it looks dry add some hot water
- Meanwhile, mix the yogurt ingredients together and season to taste
- Once the vegetables are tender in the tagine, stir in the chickpeas and allow to heat through
- Season to taste with salt and pepper
- Serve the tagine with couscous and spoon over the mint yogurt
Tip: This recipe can also be made in the slow cooker – just add the ingredients to the slow cooker and cook until the vegetables are tender.
Adapted from BBC Good Food
Serves 4