VEGETARIAN TAGINE

Serves 4 You will need:

• 1 aubergine, chopped

• 2 tablespoons oil

• 2 onions, diced

• 2 garlic cloves, crushed

• 1 small butternut squash, peeled and chopped

• 1 tablespoon coriander

• 1 tablespoon cumin

• 1 teaspoon cinnamon

• 1 teaspoon chilli powder

• 4 tablespoons ground almonds

• Juice and zest of an orange

• 500ml stock

• 15 dates, chopped

• 1 tin of chickpeas, drained

• Couscous and feta, to serve

1 Toss the aubergine in a little oil and roast at 200°C, 400°F, Gas 6, until charred and tender, then set aside.

2 Heat some oil in a large pot, set over a medium heat, and add the diced onions, the crushed garlic and the chopped butternut squash. Add the coriander, the cumin, the cinnamon, the chilli powder, and cook for a few minutes. Stir in the ground almonds.

3 Next, add the orange juice, the orange zest, the stock and the chopped dates. Bring to the boil, and then simmer for about 20 minutes, until the squash is tender and the sauce has thickened. Add the drained chickpeas and the aubergine you set aside earlier. Serve with couscous and some feta sprinkled over.