Chickpea and Vegetable Tagine

Serves 4

Prep time: 5 mins

Cooking time: 35 mins

Ingredients:

Olive oil

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 jar Amboora Hearty Tagine Sauce

1 x 400g tin chickpeas, drained

500ml veg stock

Salt and pepper

Fresh coriander, chopped

Couscous, to serve 

Method:

1. 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.
2. 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.
3. Serve with couscous and a dollop of natural yoghurt, scattered with the chopped fresh coriander.