A super-easy dish that’s sure to warm you in winter months. Serve with herbed couscous or creamy mashed potatoes and fresh vegetables.

Ingredients

  • 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)

        Method

        1. Preheat oven to 180°C/350°F/gas mark 4.
        2. Place all items except chickpeas in a deep casserole dish (or tagine).
        3. Place in the preheated oven. Cover and allow to cook for 45 minutes.
        4. Add drained chickpeas and allow to cook for a further 20–30 minutes. 
        5. This can also be made in a slow cooker for 4 hours on a low heat.
        6. Garnish with flaked almonds and fresh coriander.

        For more great ‘Main Meals’, click here.

        Recipe details

        Serves: 4–6

        Prep time: 0 hr

        25 mins

        Cook time: 1 hr

        15 mins

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