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

Ingredients:
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 pre-chopped 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

Method:
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.