HOW TO MAKE SPICY VEGETABLE TAGINE

Serves 8

INGREDIENTS

45ml olive oil

1 red onion, halved and sliced

2 carrots, peeled and sliced

4-5 baby parsnips or 1 large parsnip, peeled and sliced

4 baby marrows, sliced

2 potatoes, peeled and cubed

2 sweet potatoes, peeled and cubed 1 quince, cored and cubed

300g butternut, peeled and cubed 45ml tomato paste

3-5ml cayenne pepper

5ml ground ginger

5ml turmeric

2 cinnamon sticks

750ml vegetable stock

2ml saffron, infused in 30ml of hot water 125ml soft, pitted dates

30ml honey salt and pepper

400g tin of chickpeas, drained and rinsed 125ml dried apricots

125ml chopped fresh coriander 125ml flaked almonds, toasted couscous, to serve

METHOD

Heat the oil in a large, heavy-based pot.

Fry the onion, carrots, parsnips, baby marrows, potatoes, sweet potatoes, quince and butternut for a few minutes.

Add the tomato paste and spices, and fry for a few more minutes until fragrant.

Add the stock, saffron-infused water, dates and honey. Season.

Bring to the boil, reduce heat, cover and simmer for 30 minutes.

Add the chickpeas and apricots, and cook, uncovered, for 10 minutes.

Add the coriander and flaked almonds, and serve with couscous.