Moroccan Chickpea & Squash Tagine

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, crushed
• 3cm ginger, grated
• 2 tbsp ras el hanout
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 cinnamon stick
• 2 carrots, cut into chunks
• 400g butternut squash, peeled and cubed
• 400g tin chopped tomatoes
• 2 × 400g tins chickpeas, drained
• 600ml vegetable stock
• 80g dried apricots, halved
• 150g green beans, halved
• 2 handfuls baby spinach
• 1 tbsp lemon juice (or ½ preserved lemon, chopped)
• To taste salt and pepper
• 300g couscous, to serve
• 1 small bunch fresh coriander or rocket, to serve

Nutrition