Mixed vegetable tagine

• olive oil↗1 tbsp tbsp
• onion↗1large

  thickly sliced

• garlic cloves↗2large

  finely chopped

• ground cumin½ tsp tsp

  turmeric and cinnamon

• ground ginger↗1 tsp tsp
• harissa paste↗1 ½ tsp tsp
• clear honey↗2 tbsp tbsp
• seasonal vegetable1kg kg

  (such as half a small butternut squash, 2 large carrots, 3 medium parsnips and 1 large sweet potato), peeled and cut int…

• hot vegetable stock↗600ml ml
• vegetarian chicken-style2 x 175g packets packets

  pieces or diced tofu

• chopped fresh coriander2 tbsp tbsp

Step-by-step instructions

1. 1

   Heat the oil in a large non-stick saucepan and gently cook the onion and garlic for 5-7 minutes. Tip in the ground cumin, turmeric, cinnamon and ginger, harissa paste and honey and cook for another minute before stirring in the vegetables, stock and 1 tsp salt. Bring to the boil, cover and simmer for 25 minutes.

2. 2

   Stir in the chicken-style pieces or tofu and continue simmering for a further 5 minutes, then taste and add more salt and harissa paste if you like. Scatter with the chopped coriander and serve.