Vegetable Tagine

01Method

1. 1

   Using a mortar and pestle, grind the coriander seeds and cumin to a fine powder. Sift through a strainer into a bowl to remove any husks.

2. 2

   Heat the oil in a pot and cook the garlic and onion over medium heat, stirring regularly, until the onion has softened. Add the ground spices and cook for another minute or so.

3. 3

   Stir in the tomato paste, pour in the water, and add the canned tomatoes and butternut squash. Bring to a boil, then reduce the heat and simmer uncovered for about 20 minutes.

4. 4

   Stir in the eggplant and chickpeas, cover the pot with a lid, and cook for another 10 minutes or so until all the vegetables are tender.

5. 5

   Lemon couscous: Pour the boiling water over the couscous, cover, and let it sit for about 5 minutes until all the water has been absorbed. Fluff with a fork, then stir in the lemon zest, juice, and parsley. Serve alongside the vegetable stew.