Harissa Butternut & Chickpea Tagine

Ingredients

• 1 butternut squash, cubed
• 2 cans chickpeas, drained
• 2 tbsp harissa paste
• 1 onion + 4 garlic cloves
• 1 can crushed tomatoes + 2 cups veg stock
• 8 dried apricots, halved
• 1 tsp each: cumin, coriander, cinnamon
• Lemon yogurt & mint, to serve

Method

1. 01

   Caramelize the onion; add garlic, harissa, and spices and cook until the oil turns brick-red.

2. 02

   Add squash, tomatoes, stock, and apricots. Simmer 25 minutes, lid ajar.

3. 03

   Fold in chickpeas; simmer 10 more minutes until the squash yields to a spoon.

4. 04

   Serve over couscous with lemon yogurt and torn mint.