Root Vegetable and Chickpea Tagine (Vegan)

Ingredients

• 1 tablespoon olive oil
• 1 onion (diced)
• 1 leek (sliced)
• 2 cloves garlic (crushed or grated)
• 1 teaspoon cumin (ground)
• 1 teaspoon coriander (ground)
• 1/2 teaspoon chilli flakes ((or as much as you like!))
• 750 g mixed root vegetables (chopped into roughly 2cm / 3/4inch chunks (I used potatoes, carrots and butternut squash))
• 1 red pepper (chopped into 2cm / 3/4inch chunks)
• 2 x 400 g tins chopped tomatoes
• Juice of half a lemon
• Salt and pepper (to taste)
• 400 g tin chickpeas (drained)
• Coriander leaves (optional)
• Pumpkin seeds (optional)
• Wholewheat couscous (or regular couscous) (optional)

Instructions

1. 1

   Drizzle about a tablespoon of olive oil into a wide, deep saucepan. Put the onion and leek in the saucepan and sweat on a low heat, with the lid on until soft but not brown – about 5 minutes.

2. 2

   Add the crushed garlic, cumin, coriander and chilli flakes and cook on a low heat for one more minute, with the lid off.

3. 3

   Add the mixed root veg and red pepper plus both tins of chopped tomatoes, the juice of half a lemon and some salt and pepper. Cook on a medium heat until the veg is nearly tender…about 15 minutes.

4. 4

   Add a tin of chickpeas and cook for 5 more minutes. Serve with wholewheat couscous and sprinkle over some coriander leaves and pumpkin seeds