Winter vegetable tagine | Recipe Cart | Recipe Cart

Ingredients

• 1 tablespoon olive oil
• 2 onions, thinly sliced
• 2 large carrots, peeled, cut into 8cm lengths
• 1 large parsnip, peeled, cut into 8cm lengths
• 300g sweet potato, peeled, cut into 2cm pieces
• 300g butternut pumpkin, peeled, cut into 2cm pieces
• 2 tablespoons tomato paste
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground saffron
• 1 teaspoon each ground ginger and turmeric
• 2 cinnamon quills
• Vegetable stock or water or water, to cover
• 400g canned chickpeas, drained, rinsed
• 2/3 cup (100g) dried apricots
• 8 pitted dates
• 2 tablespoons honey
• 2 tablespoons chopped flat-leaf parsley or coriander
• 1/2 cup (40g) flaked almonds, toasted
• Harissa and couscous, to serve (optional)