Serves- 4

Prep time - 20 mins

Cook time - 1 hour

Ingredients:

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

Method

1. Fill a saucepan ¼ full of water and bring to the boil. Add the chickpeas and cook until softened.
2. In your tagine pot, layer up the butternut squash, potatoes, carrots, onion and garlic.
3. 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.
4. Place the tagine pot over a low heat and allow to simmer. Raising the heat too high can cause damage to your tagine pot.
5. Add the vegetable stock, lemon juice and the ras el hanout.
6. Put the lid on the pot to allow the tagine to trap the flavour and keep in the heat. Do this for 50 minutes.
7. Check the tagine to see if the vegetables have softened and the sauce has thickened. Gently stir.
8. Allow another 10-15 minutes over the heat, depending on the thickness and softness of the tagine.
9. Add the olives to the tagine, stir through and cook for a further few minutes.
10. Serve with couscous and fresh bread! Bsaha!