Winter vegetable and chickpea tagine with herbed couscous

Ingredients

For 1 serving

• Pumpkin200 g
• Carrots100 g
• Turnips100 g
• Cooked chickpeas110 g
• Onion60 g
• Tomato passata100 g
• Cumin1 teaspoon
• Cinnamon1 pinch
• Ground ginger1 pinch
• Raisins10 g
• Couscous45 g
• Cilantro8 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, sulphites,

In season: October – February

Method

1. Peel the squash, carrots and turnips and cut them into roughly 3 cm pieces; peel and chop the onion. Drain and rinse the chickpeas.
2. Heat the oil in a casserole over medium heat and fry the onion with the cumin, cinnamon and ginger for 4–5 minutes, until soft and the spices smell fragrant.
3. Add the squash, carrots, turnips, chickpeas, raisins, passata, a generous glass of water and a pinch of salt; stir and bring to the boil.
4. Cover and cook over low heat for 30 minutes, stirring a couple of times, until the vegetables are fork-tender and the sauce is thick.
5. In the last few minutes put the couscous in a bowl, pour over the same volume of salted boiling water, cover and leave 5 minutes. Chop the coriander, fluff the couscous with a fork and stir in half of it.
6. Serve the tagine on the couscous with the remaining coriander.