Sweet Vegetable and Apricot Tagine

Serves 6

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Ingredients

Extra virgin olive oil, enough to cover the base of the pan

1 large onion, finely chopped

2 cloves garlic, finely chopped or crushed

2 sticks celery, finely chopped

1 bunch fresh coriander, finely chopped, stalks chopped and kept aside to cook with the onion.

2 tablespoons dried mixed herbs

2 teaspoons turmeric

2 teaspoons sweet smoked paprika

50g red lentils, rinsed

2 potatoes, peeled and diced

2 carrots, diced

1/2 butternut squash, peeled and diced

1 x 400g tin chickpeas, drained

2 x 400g tins chopped tomatoes

1 tablespoon tomato puree

75g dried apricots, chopped

1 tablespoon tomato puree

Pinch of salt

Few grinds of black pepper

Method

Leave the lid on at each stage when you are cooking this dish, the steam helps the vegetables cook nicely and more efficiently.

Cover a heavy-bottomed pan with olive oil, put on a gentle heat and add the onions, garlic, celery and coriander stalks followed by the dried herbs, turmeric, paprika, salt and pepper. Stir and let cook until soft but not browned. This takes about 10 minutes. If the onions start to stick, turn down the heat and add a splash of water.

Add the lentils and a cup of water and cook for another five minutes.

Add the potatoes, carrots and squash and enough water to just cover the vegetables. Bring to a simmer and cook until the vegetables have softened and the lentils are cooked, stirring occasionally.

Put the chickpeas, tinned tomatoes, tomato puree and apricots into the pan and mix everything together. Leave to simmer with the lid off and once the sauce feels satisfyingly rich take off the heat.

Lastly, stir in the fresh coriander. Taste and adjust seasoning if necessary.