Rich in protein and packed with phytonutrients, this delicious dish is a feast for the eye, rich in flavour, and low in calories. It will keep you going for many hours without thoughts of snacking! 

Goes well with jeweled couscous.

Roast or steam a butternut squash in advance. Use half for the tagine and make a quick soup for another meal using the other half.  

 (serves 6)

You will need: 

1 heaped teaspoon of coconut oil 

2 teaspoons of coriander seed

2 teaspoons of cumin seed 

2 teaspoons sweet smoked paprika powder

1 teaspoon hot paprika powder

1 teaspoon ground tumeric powder or 2 teaspoons fresh grated turmeric

1 tablespoon grated ginger

1 cinnamon stick

2 large cloves of garlic

half a pomegranate

2 preserved lemons, roughly chopped

1 handful of green olives, pitted.

1 large leek, sliced

Half a butternut (pre-cooked)

400g chickpeas (precooked)

200g green beans

200g broccoli or cauliflower

3 medium sized carrots, chopped

500ml vegetable stock

Honey, salt and pepper to taste


Get  your herbs and spices ready. 

Sauté the leek, carrots and green beans gently in the coconut oil and add all the spices

Add the broccoli and/ or cauliflower. Chop up the pre-cooked butternut squash and add this along with the chickpeas. Coat the vegetables well with the spice mix.

Add the stock by pouring it down the inside of the pot, taking care not to wash the spices off the vegetables in the process. 

Simmer gently with the lid on for approximately 20 minutes. Add the preserved lemon and olives and simmer for 5 minutes more. Add salt, pepper and a swirl of honey to taste. Decorate with pomegranate pips. Serve with harissa and a lemon or lime wedge on the side. 

p.s. Leftover tagine can be stored in the fridge for 2 -3 days, the flavour improves and it is a great filling for wraps on a busy night.