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2 tbsp of oil, plus a little extra
250g of butternut squash, cut into 2-3cm cubes (or use frozen chunks, no need to defrost)
1 small onion, chopped
1 garlic clove, crushed
3cm piece of fresh ginger, grated
1 tsp of ground cinnamon
1 tsp of ground coriander
A pinch of crushed chillies/hot pepper flakes
1 x 230g can of chopped tomatoes, or half a 400g can
A dribble of honey, or a pinch of sugar
30g of organic dried apricots, chopped
400g of can chickpeas, drained & rinsed
Couscous, to serve
2 tbsp of soured cream, or Greek yogurt, dusted with paprika, to serve (optional)
Freshly chopped coriander, to serve (optional)
125g halloumi block, cut into 2cm cubes & dried on kitchen paper towels (optional)
Put half the oil in a generous roasting or baking tin or pan, add the squash and some seasoning and toss well. Roast at 200°C/180°C Fan/400°F till tender and golden at the edges, flipping the squash at half time. No need to preheat the oven – allow about 30 minutes, or 35 minutes if the squash you are using is frozen.
Meanwhile, heat the remaining oil in a frying pan and fry the onion for 5 minutes, till golden. Stir in the garlic and spices and cook for 1 minute (the mixture will look dry), then add the tomatoes, 200ml of water (use the can as a measure), the honey and apricots. Bubble for 5 minutes, till slightly thickened.
Stir in the chickpeas to heat through, and when it is ready, the squash. Mix well, season generously and serve with couscous, drizzled with paprika-dusted soured cream if you wish and a dusting of chopped coriander, if liked.
If you are using halloumi, fry the cubes in a little oil until golden – about 2-3 minutes, season well and dot on top of the tagine.