Summer Chickpea Tagine

Older Vegan (that doesn't mind the odd lapse) that finds cooking about finding flavours, textures, combinations of food that work for yourself. Anyone else is a bonus!

subheading: FOR THE TAGINE:

1 onion

4 cloves of garlic

1 tsp ground cumin

½ tsp ground cardamom

1 tsp ground turmeric

1 tsp smoked paprika

¼ tsp ground cinnamon

2 tbsp rose harissa paste

2 tbsp tomato paste

1 red pepper

1 yellow pepper

1 butternut squash

80g dried apricots

1 x 400g can of chickpeas

250ml vegetable stock

1 400g tin of cherry tomatoes

20g flaked almonds

subheading: FOR THE TAHINI YOGHURT:

150g plant-based yoghurt

2 tbsp tahini

1 lemon

¼ tsp salt

subheading: TO SERVE:

40g pea shoots

15g flaked almonds

subheading: BEFORE YOU START:

Oven 180C | Large ovenproof pan or casserole dish

Note: Ingredients may have been altered from the original.

Directions at bosh.tv

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