Chickpea and squash tagine

Ingredients

For 6 servings.

• Two 425 g tins chickpeas, drained
• 400 g diced squash
• 1 large onion
• 1 red pepper
• 6 garlic cloves
• 2 tbsp olive oil
• 480 ml vegan vegetable stock
• 410 g crushed tomatoes
• 3–6 pitted dates
• 2 bay leaves
• 1 cinnamon stick, optional
• 1 tbsp ras el hanout
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ½ tsp ground cumin
• ¼ tsp ground ginger
• ¼ tsp turmeric
• 1 pinch ground cloves
• 1 lemon
• 140 g plain vegan yogurt
• ½ tsp ground coriander for the sauce
• Fresh parsley or coriander to serve
• Salt and black pepper to taste

Step-by-step method

1. Heat the oven to 190°C. Chop the onion and garlic, dice the pepper and squash, and chop the dates.
2. In an ovenproof casserole, cook the onion in the oil for 7–8 minutes. Add pepper, garlic and cinnamon stick and cook for 3 minutes.
3. Add ras el hanout and the ground spices, except the coriander reserved for the yogurt sauce. Stir for 1 minute.
4. Add stock, squash, chickpeas, tomatoes, dates and bay leaves. Season, bring to a boil and cover tightly.
5. Bake for about 40 minutes, until the squash is tender and the stew has thickened. Remove the bay leaves and cinnamon stick.
6. Mix yogurt with 2 tsp lemon juice, reserved coriander and a pinch of salt. Rest the stew for 15 minutes, then finish with lemon zest, 1 tbsp lemon juice, fresh herbs and the sauce.