Instructions

1. Preheat the oven to 160°C.
2. Prepare the vegetables: finely chop the onion, roughly chop the carrots, peel and cube the squash, chop the apricots, peel & crush the garlic and grate the ginger.
3. Heat the oil in a cast-iron casserole dish. Add the onion and cook gently for 5 minutes until soft.
4. Add the squash and carrots, stir for 2 minutes.
5. Lower the heat, add the garlic and ginger, and stir for 1 minute.
6. Now add all the spices and a splash of water; then cook, stirring constantly, for 1 minute.
7. Add the tomato purée, stir than add the chopped tomatoes, chickpeas and apricots.
8. Add the stock, bring it to boiling point and simmer briefly; then cover and cook in the oven for 45 minutes.
9. Meanwhile: dry-fry the almonds until golden.
10. Serve the tagine with couscous or flatbread.
11. When served, sprinkle chopped coriander, pomegranate seeds and almonds on top.