Delicious Dish

with Helen Kingscott

This tasty vegan dish is packed full of flavour. It’s a great recipe to batch cook and pop in the freezer for an easy dinner when you don’t fancy cooking. Serves 8

3 tbsp vegetable oil 600g onions 4-5 cloves fresh garlic 1 red and 1 green chilli (or use 1 tsp chilli powder) 4 tsp ground turmeric 4 tsp ground coriander 2 lemons, zest and juice 2 tins chopped tomatoes 2 tins chickpeas, drained 1 butternut squash (roughly 500g if you prefer buying prechopped frozen vegetables) 500g carrots 1 swede (approximately 500g) 2 vegetable stock cubes 500ml boiling water 25g brown sugar Small pack of fresh flat leaf parsley

1 Pre-heat your oven to 160°C (150°C fan/gas mark 3) then prepare your vegetables. Finely chop the garlic and

fresh chilli, roughly chop the onions, peel and cube the swede, carrots and butternut squash. 2 Place a heatproof casserole dish onto a medium heat.

Add oil then saute the garlic, chilli and onions for around eight minutes to soften. 3 Add the spices and lemon zest and continue to saute for another five minutes. 4 Add the tinned tomatoes and vegetables and stir well. 5 Add the stock cubes, water, lemon juice, chickpeas and brown sugar. Mix well then add enough water to cover

everything. Bring to the boil. 6 Remove from the heat and add 30-40g of freshly chopped parsley. Pop the lid on your casserole dish and cook in the oven for around one hour until the vegetables are soft. 7 Remove from the oven and add a bit more chopped parsley and salt and pepper. 8 Serve with rice or bread rolls. Tip: If you are a fan of apricots and sultanas in your tagine, then add approx. 75g of dried apricots, roughly chopped and 50g sultanas at the same time as the chickpeas and stock.