Serves 4
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To serve:

  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.

Nutrition Facts

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

DinnerMeat-freeLeftoversOne-potFamily mealsCuisinesMoroccanComfort foodVegetarian

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