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

  1. Heat the oil in a large pan and cook the onions over a medium heat until they start to brown
  2. Add the garlic, ginger and spices, and cook for a further 2-3 min
  3. Add the veg and tomatoes, stir and bring to a simmer
  4. Cover and simmer for about 15 min. If it looks dry add some hot water
  5. Meanwhile, mix the yogurt ingredients together and season to taste
  6. Once the vegetables are tender in the tagine, stir in the chickpeas and allow to heat through
  7. Season to taste with salt and pepper
  8. 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