Chickpea and butternut squash tagine

5 tablespoons vegetable oil
2 large onions, chopped
570g (1lb 4oz) butternut squash, chopped
170g (6oz) green beans, sliced
3 large garlic cloves, crushed
4 teaspoons ground coriander
2 teaspoons ground cumin
1 1⁄2 teaspoons cinnamon
1⁄2 teaspoon chilli powder, or to taste
800g (1lb 12oz) tomatoes, skinned and chopped
280ml (10floz) water
2 x 400g tins chickpeas
170g (6oz) dried apricots, chopped
salt and pepper

Heat the oil in a large pan; add onion and fry over a low to medium heat for five minutes.

Add the butternut squash and green beans and fry for a further five minutes. Add the garlic and spices for the last minute of cooking.

Add the tomatoes, water, chickpeas and apricots. Cook for 30 minutes or until all vegetables are tender.

If needed, add a little salt and pepper to taste. Serve with couscous. Serves 8.

Optional: Try adding fresh coriander and mint to the couscous for extra flavour.