Moroccan Vegetable Tagine

Heat oil in a heavy-bottomed casserole pot or a tagine. Saute onion for 5 minutes until softened, then add garlic and saute for another 2 minutes.

Add carrot and squash to pan and cook for 2 minutes. Then add spices and cook for 1 minutes before adding in the preserved lemon, passata and water. Bring to the boil and then simmer for 30 minutes, stirring regularly.

Add chickpeas to pan and continue to cook for another 10 minutes. The tagine should be thick and the vegetables should be tender when it is done. If the tagine appears dry, add a little more water.

Stir in honey, taste and add salt as required. Add spinach to pan and stir until wilted.

Serve tagine alongside fluffy couscous, then top with mint, feta and pomegranate seeds. Enjoy!