Chickpea and Vegetable Tagine
Prep time: 5 mins
Cooking time: 35 mins
1 large onion, diced
2 courgettes, diced
1 butternut squash, peeled and cut into 2cm chunks
1 large aubergine, cut into 2cm chunks
2 cloves garlic, finely chopped
1 x 400g tin chickpeas, drained
500ml veg stock
Salt and pepper
Fresh coriander, chopped
Couscous, to serve
- Heat a glug of olive oil in a tagine / casserole. Fry the onion for a few mins until slightly softened and then add the courgette, butternut squash and aubergine. Fry gently for around 10 mins until softened. Add the garlic and cook for 2 more mins.
- Add the hearty tagine sauce, chickpeas and veg stock and bring to a boil. Season to taste. Cover, reduce to a simmer and cook for 20 mins until the sauce is fragrant and thickened.
- Serve with couscous and a dollop of natural yoghurt, scattered with the chopped fresh coriander.