Smoky Tagine Inspired Butternut and Chickpeas

Meanwhile, peel and grate the garlic (or use a garlic press).

Trim the courgette and slice into 1cm thick rounds. 

Roughly chop the coriander (stalks and all).

Drain the chickpeas in a sieve.

Heat a drizzle of oil in large frying pan on high heat. 

When hot, add the courgette and cook until charred, 3-4 mins on each side. 

Once charred, lower the heat to medium and add half the garlic. Stir-fry for 30 secs. 

Remove from the heat and season with salt and pepper. Transfer to a bowl, then set aside and cover to keep warm. 

Return the (now empty) frying pan to medium heat with a drizzle of oil. 

Add the remaining chermoula spice mix and remaining garlic. Stir-fry until fragrant, 1 min. 

Stir in the chickpeas, passata, smoky base paste, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil and simmer until the sauce has thickened slightly, 4-5 mins. 

Meanwhile, in a small bowl, combine the Greek style yoghurt and half the coriander. Set aside.

Once the stew has thickened, stir through the roasted butternut squash, butter (see pantry for amount) and remaining coriander.

Taste and season the stew with salt and pepper if you feel it needs it. Add a splash of water if it's a little too thick.