Vegetable tagine

2T oil
2 small onions
2t ground cumin
2t ground coriander
1t chilli powdered
1t cinnamon
2 cloves garlic, chopped
1T tomato paste
1 medium squash, cut in cubes
1 sweet potato, cut in cubes
2 carrots, in small cubes
150g dried apricots
2T lemon juice
1 can chickpeas
2T parsley
lots of chopped fresh coriander

Cook the onions till soft; fry off the spices, garlic and tomato paste.

Add the vegetables, lemon juice and enough stock to barely cover the vegetables.

Simmer 30 minutes until tender.

Add the chickpeas, parsley and coriander stalks and heat through for 5-10 minutes.

Serve with chopped coriander leaves.

Couscous is a good accompaniment: you could use the herbs to garnish the couscous rather than the tagine. Pomegranate seeds and/or toasted cashew nuts are excellent additions.