Chickpea and butternut squash tagine

This quick tagine was totally a random recipe, but packed with warm Moroccan spices it's so delicious I wished I'd invited people over! It'll look elegant served by candlelight on a hot summer's evening, or as a tasty lunch with couscous, rice or flatbreads.

I just wanted a way to use up a squash and leftover chickpeas from making hummus, but oh my, this is sooo good it's a new favourite.

• 1 butternut squash, peeled, seeded and cut into slices
• 1 large onion, roughly sliced and chopped
• 2 sticks celery, chopped
• 1 orange
• 400g chickpeas (approx, cooked or canned)
• 3 cloves garlic, chopped
• 1 medium chilli
• Ground coriander or coriander seeds
• 2 tsp cinnamon (or a stick)
• 2 tsp ground ginger
• 2 tsp allspice
• 2 tsp vegetable stock
• 1 tin of chopped tomatoes
• (Dried chilli if you want more heat)

1. Preheat the oven to 180C.
2. Put the squash slices into a bowl. Splash with oil and a sprinkling of salt, enough to coat. Roughly chop one clove of garlic and mix everything together.
3. Spread the squash mixture on a baking sheet and roast for approx 20 mins until the slices start to caramelise on the outside but are still firm.
4. Meanwhile, splash oil into a large pan and gently fry the onion and celery.
5. When translucent, stir in the chilli, garlic and dry spices.
6. Add the tomato and stock powder. Fill up the can with water and add to the pan.
7. Peel a few strips of zest from your orange with a potato peeler, then juice it. Add both to the pan.
8. Add the chickpeas and cook for 5 minutes or so.
9. Check seasoning - add more salt if it needs, and dried chilli if it needs more oomph.
10. By now the squash will be ready. Remove from the oven, and chop the slices into bite-sized chunks. Tip into the pan and stir. Add more water if it's too dry, you want the squash to be covered.
11. Turn down to a gentle heat and cook until both the chickpeas and squash are tender.
12. Serve topped with chopped fresh coriander or parsley and a squeeze of lemon juice. 

Variations

If you want more sweetness, try adding dried dates or apricots.

When serving, a drizzle of tahini on top adds a nice nutty addition. Or top with toasted flaked almonds to add crunch.