Prep time - 20 mins
Cook time - 1 hour
1 tin chickpeas
1 large butternut squash, peeled and chopped
3 large potatoes, peeled and chopped
2 large carrots, peeled and chopped
1 large onion, diced
2 garlic cloves, finely chopped
4 tbsp water
1 tbsp olive oil
2 tins chopped tomatoes
250ml vegetable stock
Juice of half a lemon
2 tbsp Amboora Warm Ras El Hanout
1/2 a jar green olives
- Fill a saucepan ¼ full of water and bring to the boil. Add the chickpeas and cook until softened.
- In your tagine pot, layer up the butternut squash, potatoes, carrots, onion and garlic.
- Add the water in with the vegetables along with a the tinned tomatoes and a generous glug of olive oil and give this all a good stir.
- Place the tagine pot over a low heat and allow to simmer. Raising the heat too high can cause damage to your tagine pot.
- Add the vegetable stock, lemon juice and the ras el hanout.
- Put the lid on the pot to allow the tagine to trap the flavour and keep in the heat. Do this for 50 minutes.
- Check the tagine to see if the vegetables have softened and the sauce has thickened. Gently stir.
- Allow another 10-15 minutes over the heat, depending on the thickness and softness of the tagine.
- Add the olives to the tagine, stir through and cook for a further few minutes.
- Serve with couscous and fresh bread! Bsaha!