While I was preparing this comforting, sweetly-spiced vegetable tagine, it occurred to me that we hardly ever eat vegetarian food at home. In fact, if I’m honest, probably only when we’re cooking for non-meat eaters. I often happily go without meat or fish when eating out, so I’m not sure why vegetarian cuisine has been all but abandoned in our household. I’m tempted to blame our carnivorous ways on the fact that I live with a devout meat-lover, but really I think I’m equally complicit.
Anyway, I’m pleased to say that this dish was a hit with the whole family and inspired us to make our diet a little less meat-heavy. The butternut squash is roasted in honey and then simmered in a pan until it breaks down, creating a luscious, earthy-sweet sauce. The sweet potato, chickpeas and pepper add robust texture and help turn the dish into a hearty, flavoursome feast. This also scores pretty highly in the health stakes, which I guess is never a bad thing.
Since this dish takes a while to prepare, it’s worth cooking a large batch when you have a bit of time on your hands, and then dividing it into portions to freeze. I’d recommend serving it with Lemon & herb couscous, rice or pitta bread.