Chestnut & Vegetable Tagine

This chestnut and vegetable tagine is a fresh, fruity, spicy and deeply satisfying autumnal delight.

This aromatic, spicy dish hums and heats as each individual spice adds to the intoxicating whole that infuses this dish with its warmth.

Serves 4

Method

1. Heat a large frying pan with the olive oil.
2. Season the vegetables with salt and raz-el-hanout Add the butternut squash and carrot. Fry over a medium heat for 2-3 minutes. Add the mushrooms and pear, fry for 2 minutes more or until everything is golden brown.
3. Add the maple syrup/vegan honey, orange juice, ginger and garlic. Boil until the liquid reduces to syrup.
4. Add the stock and dried apricots. Bring to the boil then turn the heat to low. Cover the pan. Simmer for 15 minutes.
5. Take the lid off, check that the vegetables are tender, simmer for a little longer if not. Add the chestnuts and grapes, simmer for 2-3 minutes until they are hot. Stir in the sliced rocket. Bring back to the boil. Season to taste with salt and raz-el-hanout.
6. Warm the freekeh through, put it into 4 bowls. Top with the tagine and sauce.
7. Scatter the rocket leaves over the top. Serve.