Harlequin squash & chickpea tagine

This dish is a vibrant, warming celebration of seasonal produce. The star is the Harlequin squash, whose sweet flesh and tender skin hold up perfectly against bold Moroccan spices.
Slow-cooked to perfection, this fragrant dish is a soul-satisfying plant-based main that brings a touch of North African sunshine to any table.

Ingredients 

• 1 Harlequin Squash: Deseeded and cut into 3cm chunks (no need to peel).
• 1 tin (400g) Chickpeas
• 1 Large Onion: Finely sliced.
• 2 Carrots: Sliced into rounds.
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 1 tsp Ground Turmeric
• ½ tsp Cinnamon
• 1 tbsp Tomato Purée
• a pinch of Chilli flakes.
• 1 tin (400g) Chopped Tomatoes
• 300ml Vegetable Stock
• 50g Dried Apricots or Sultanas
• To Finish: Fresh Coriander and a squeeze of Lemon juice.

Method 

1. Heat a splash of oil in a large heavy-based pot or tagine.
2. Sauté the onion and carrots for 8–10 minutes until soft and golden.
3. Stir in the spice mix and cook for 1 minute until fragrant. Add the tomato purée and stir to combine.
4. Add the squash, chickpeas, dried fruit, chopped tomatoes, and vegetable stock. Season well with salt and pepper.
5. Bring to a boil, then reduce the heat to low. Cover and simmer for 30–35 minutes until the squash is tender but still holds its shape.
6. Stir in the lemon juice to brighten the flavours. Top with plenty of fresh coriander.