Ingredients

• 1 large of onion
• 2 cloves of garlic
• 0.5 teaspoons of chilli powder (optional)
• 0.5 teaspoons of turmeric
• 2 teaspoons of ground coriander
• 0.5 lemon
• 0.5 lime
• 1 tin of chopped tomatoes
• 250 grams of butternut squash (half a small squash)
• 250 grams of carrots (three large)
• 250 grams of swede (or any other veg)
• 600 ml of vegetable stock
• 2 teaspoons of honey
• 1 tin of chickpeas
• 40 grams of dried apricots
• 25 grams of sultanas
• 4 tablespoons of fresh parsley
• 2 tablespoons of fresh mint

Method

1. Preheat the oven to 160 degrees
2. Put the kettle on
3. Chop the onion and garlic
4. Peel and chop the butternuet squash, chop the carrots and swede
5. In a large saucepan, fry the onion and garlic on a medium heat for 5 minutes
6. Meanwhile, zest the lemon and lime, mix the stock
7. Add the chilli powder, turmeric, ground coriander, lemon zest and lime zest; mix well and cook for another 5 minutes
8. Meanwhile, dice the apricots rinse the chickpeas, and finely chop half the parsley
9. Add the tin of tomatoes, squash, carrots, sweded, stock, honey, chickpeas, apricots, sultanas, and chopped parsley
10. Squeeze the half lemon and lime into the mix, and season with salt and pepper as desired
11. Bring the boil, mix well, and keep stirring
12. Transfer to an ovenproof casserole or tagine dish
13. Cook for 45 minutes
14. Meanwhile, finely chop the remaining parsley and mint and mix in a small bowl
15. Serve with cous cous or warm bread, and sprinkle with the herbs