Cheerful Chickpea, Squash, Courgette Tagine

Feed Your Happy! This warming chickpea tagine is super simple to make and goes really well with brown rice and loads of herbs and flaked almonds. We made ours in a slow cooker overnight. We like it spicy but feel free to omit the chilli if you prefer a milder flavour.

Ingredients

• 400g chickpeas (if tinned ensure you soak for at least 2 hours and rinse)
• 1 onion chopped
• 1 small butternut squash, peels and chopped into cubes
• 2 courgettes, chopped into cubes
• 2 cloves of garlic, chopped
• 12 dried organic apricots, quartered
• 1 sliced red chilli or 1 tsp of chilli flakes
• 1 tsp of coconut oil
• 2 tsp paprika
• 1 tsp ground cumin
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 500g jar of organic passata
• 1/2 preserved lemon, chopped small
• Handful toasted flaked almonds to serve
• Handful of chopped parsley to serve

Method

1. Place the vegetables, chickpeas, garlic, apricots, red chilli, passata and preserved lemon in the slow cooker
2. In a small heave bottom frying pan melt the coconut oil on a medium heat
3. Add the paprika, cumin, ginger and cinnamon and cook for about 30 seconds taking care not to burn
4. Add the toasted spices to the slow cooker
5. Cook overnight on low for about 8 hours or on high for about 3 hours
6. Serve with flaked almonds and chopped parsley