Chickpea & roasted veg tagine

• new potatoes↗350g g

  halved

• fennel bulb↗1

  trimmed and cut into chunky batons

• medium carrot↗1

  cut into chunks

• red or yellow pepper1

  deseeded and cut into chunks

• large red onion↗1

  cut into chunks

• rapeseed or extra-virgin olive oil4 tbsp tbsp
• cumin seeds↗1 tsp tsp
• fennel seeds1 tsp tsp
• coriander1 tsp tsp

  seeds, crushed

• garlic cloves↗3

  chopped

• can chopped tomatoes400g g
• can chickpeas↗400g g

  rinsed and drained

• red wine↗250ml ml
• zest and juice 1 orange
• cinnamon stick↗1
• prunes↗8

  halved

• couscous↗

  and toasted flaked almonds, to serve (optional)

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Place the potatoes, fennel, carrot, pepper and onion in a roasting tin with 3 tbsp oil, the cumin, fennel and coriander seeds, and salt and pepper. Use your hands to coat everything, then roast for 30 mins, stirring once, until tinged and the potatoes are cooked through.

2. 2

   Meanwhile, heat a large pan over a medium heat and add the remaining 1 tbsp oil. Fry the garlic until fragrant, then add the tomatoes, chickpeas, wine, orange zest and juice, cinnamon stick and prunes. Bring to the boil and simmer while the vegetables roast. Add roasted vegetables to the tin and stir. Return to a simmer and cook for 15-20 mins. Serve over warm couscous scattered with toasted flaked almonds, if using.