Chickpea And Butternut Squash Tagine

• 2 tablespoons olive oil
• 1 onion large, sliced
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 tablespoon ginger grated root
• 3 garlic cloves crushed
• 3 tablespoons harissa paste
• 1 butternut squash small, peeled and cut into chunks
• 2 courgettes cut into chunks
• 2 carrots cut into chunks
• 2 1/8 cups dried apricots
• 1 1/4 cups boiling water
• 2 cups chickpeas can
• 1 1/4 cups fresh coriander and mint, roughly chopped
• 1 7/16 cups couscous
• 2 1/8 cups vegetable stock boiling
• 1 3/8 ounces Flora pro.activ spread 11/2oz
• 6 tablespoons toasted almonds

1. Heat the oil in a large pan, add the onion and gently fry for about 10 minutes until soft. Add the dried coriander, cumin, ginger and garlic, and cook for 1 minute before adding the harissa paste and cooking for a further 2 minutes.
2. Stir in the vegetables and apricots to coat with the spices and then pour in the stock. Cook over a low heat for 25-30 minutes until the vegetables are tender.
3. Meanwhile, place the couscous in a bowl and pour over the boiling stock. Cover and leave to stand for 5-10 minutes until absorbed. Fluff up with a fork and stir through the Flora pro.activ and almonds.
4. Stir the chickpeas into the tagine and heat through for 5 minutes. Add half the herbs and stir through.
5. Serve with the couscous and garnish with the remaining herbs. If there's any left, you can pop it in the freezer.

olive oil, onion, ground coriander, ground cumin, ginger grated root, garlic, harissa paste, butternut, carrots, apricots, boiling water, chickpeas can, fresh coriander, couscous, vegetable stock boiling, almonds

Taken from www.yummly.com/recipe/Chickpea-And-Butternut-Squash-Tagine-379000 (may not work)