Spiced Chickpea and Vegetable Tagine

Prepare the Aromatics and Base

1. Heat the olive oil in a large Dutch oven or heavy-bottomed casserole dish over medium heat.
2. Add the chopped red onion with a pinch of salt and cook for 5 to 6 minutes until soft and translucent.
3. Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
4. Add the ras el hanout, ground cumin, ground cinnamon, turmeric, and chilli flakes. Stir continuously for 30 to 45 seconds to toast the spices without burning them.

Simmer the Tagine

5. Tip in the butternut squash, carrot rounds, and drained chickpeas, tossing everything to coat evenly in the spice mixture.
6. Pour in the canned chopped tomatoes and vegetable broth, then stir in the halved dried apricots, 1 teaspoon of salt, black pepper, and honey.
7. Bring the liquid to a lively boil, then turn the heat down to low, cover with a tight-fitting lid, and simmer gently for 20 minutes.
8. Remove the lid and fold in the courgette half-moons. Cover again and cook for an additional 10 to 12 minutes, until all the vegetables are fork-tender and the sauce is glossy and slightly reduced.

Finish and Serve

9. Taste the broth and adjust the seasoning with extra salt, pepper, or a tiny squeeze of fresh lemon juice if desired.
10. Ladle the hot tagine into wide, shallow bowls (over fluffy couscous or alongside warm flatbread).
11. Scatter generously with toasted flaked almonds and chopped fresh coriander, serving lemon wedges on the side.