Vegetable Tagine

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 leek, sliced
• 1 stalk celery, sliced
• 1 red pepper, cubed
• 1 yellow pepper, cubed
• 1 medium butternut squash, cubed- large cubes
• 1 teaspoon ground cumin
• chili
• 1 teaspoon paprika
• 12 teaspoon smoked paprika
• 1 teaspoon cinnamon
• 1 inch fresh ginger, grated
• 1 teaspoon ras el hanout spice mix (spice)
• 3 garlic cloves, crushed
• 12-34 pint chicken stock or 12-34 pint vegetable stock
• 1 dash tomato puree
• 4 -5 sun-dried tomatoes, chopped into small pieces
• 1 (400 g) can chopped tomatoes
• 12 pint water
• 12 teaspoon caraway seed
• 400 g chickpeas
• 400 g red kidney beans
• 12 lemon, juice of
• salt and pepper
• fresh herb (, e.g. coriander or mint)

1. Fry onion & leek in oil until soft and beginning to brown.
2. Add celery, peppers, butternut squash and fry for a few minutes to mix.
3. Add cumin, chilli, paprika, cinnamon, ginger, ras el hanout and garlic and fry for a minute or so (do not let spices/garlic burn) , then add chicken stock and tomato puree.
4. Cook with lid on for about 15 minutes, stirring occaisionally.
5. Add sun dried tomatoes, tin of tomatoes, water and caraway seeds (liquid should at least cover vegetables, plus about an inch or so...but this can be reduced later if necessary) Cook for about an hour or so (is ready in less time, but simmering helps to intensify flavours).
6. Add chick peas and kidney beans, lemon juice, salt and pepper and simmer for about half an hour or so...can be simmered for a long time if B squash is in large chunks- otherwise they break down.
7. Stir through fresh herbs- coriander and mint work well and check seasoning.

olive oil, onion, celery, red pepper, yellow pepper, butternut squash, ground cumin, chili, paprika, paprika, cinnamon, ginger, hanout spice, garlic, chicken, tomato puree, tomatoes, tomatoes, water, caraway seed, chickpeas, red kidney beans, lemon, salt, fresh herb

Taken from www.food.com/recipe/vegetable-tagine-320956 (may not work)