A super-easy dish that’s sure to warm you in winter months. Serve with herbed couscous or creamy mashed potatoes and fresh vegetables.
1 medium onion, quartered
2 garlic cloves, crushed
2 large carrots, peeled and cut into large chunks
2 large parsnips, peeled and cut into large chunks
½ medium butternut squash, seeds removed, peeled and cut into large chunks
500ml vegetable stock (*or gluten-free vegetable stock)
1 tbsp tomato purée
1 medium cinnamon stick or 1 tsp ground cinnamon
1 tsp freshly grated ginger or ½ tsp ground ginger
1 tsp ground cumin
1 tin chopped tomatoes
5 dried apricots, quartered
400g tin chickpeas
2 tbsp freshly chopped coriander for garnish (optional)
2 tbsp flaked almonds for garnish (optional)
- Preheat oven to 180°C/350°F/gas mark 4.
- Place all items except chickpeas in a deep casserole dish (or tagine).
- Place in the preheated oven. Cover and allow to cook for 45 minutes.
- Add drained chickpeas and allow to cook for a further 20–30 minutes.
- This can also be made in a slow cooker for 4 hours on a low heat.
- Garnish with flaked almonds and fresh coriander.
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