MOROCCAN TAGINE

Serves 4

1 butternut/winter squash (about 1.25kg), peeled and chopped into bite-sized chunks Salt and ground black pepper

1 tbsp coconut oil, melted

1 tbsp rapeseed oil

2 shallots, chopped

1 tsp ground cinnamon

3 garlic cloves, crushed

2 tbsp fresh root ginger, grated

2 red peppers, de-seeded and sliced 2 aubergines, chopped

1 x 400g can chickpeas, drained

1 x 400g can chopped tomatoes 400ml vegetable stock

4 tbsp fresh coriander, chopped (stalks, too) 1 tbsp ras al hanout

1½ tsp ground turmeric

1 tbsp harissa

Preheat the oven to 180°C and line a baking tray with parchment paper. Place the squash on the tray and drizzle with coconut oil. Season with salt and pepper. Roast in the preheated oven for 25 minutes, until cooked through. Once the squash is nearly cooked, heat a large, lidded saucepan over a medium heat (or a tagine dish, if you are fancy) and add the rapeseed oil. Once hot, add the shallots, cinnamon, garlic and ginger. Leave to sauté for about 5 minutes. Add the peppers, aubergines and roasted squash and mix well. Then add the chickpeas, canned tomatoes, vegetable stock and the rest of the herbs and spices. Cover and leave to simmer for 20 minutes over a low heat. Season to taste.