Hot vegetable tagine

Hot vegetable tagine
Serves 4
2 tbsp olive oil
2 red onions, sliced into wedges
Salt and black pepper
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground cinnamon
2 garlic cloves, crushed
20g fresh ginger, grated
2 tbsp harissa paste
1 sweet potato, peeled and cubed
3 parsnips, cubed
200g dried red lentils
2 x 400g tins of chopped tomatoes
1L vegetable stock
80g dried apricots, roughly chopped, plus extra to garnish

To serve:
Flaked almonds
  1. Add the oil to a deep casserole dish over a medium heat. Add the onions, season with salt and pepper and cook for 5-6 minutes until they begin to soften.
  2. Add the spices and cook for two minutes, then add the garlic and ginger and cook for 1-2 minutes longer, stirring.
  3. Add the harissa and cook for 1-2 minutes until fragrant. Add the squash and parsnips and turn the heat to medium-low. Cook for 6-8 minutes ntil softened, stirring regularly.
  4. Add the lentils, chopped tomatoes and stock, then season to taste. Bring to a simmer and add the apricots. Put the lid on the casserole and leave to simmer on a low heat for 45-50 minutes or until the vegetables are very tender.
  5. Remove the lid and season to taste.
  6. Scatter the tagine flaked almonds and serve with couscous.

Per Serving 503kcals, 10.9g fat (3.2g saturated), 87.2g carbs (28.8g sugars), 19.8g protein, 17.1g fibre, 0.797g sodium