A tagine (a type of container as well as a dish mainly used in Morocco) is a one-pot meal which is cooked slowly on low heat. The result is tender meat / fish or succulent vegetables.
Heat the olive oil in a tagine or large skillet and saute the onion until fragrant. Add the butternut squash and cook for a further 5 minutes, stirring to avoid sticking or burning.
Add the garlic, spices and tomato puree stir and cook for 1-2 minutes.
Stir in the sea salt, vegetable stock, apricots and chickpeas. (If using canned chickpeas rinse under running water before adding them to your dish). Give the mixture a good stir, cover and allow to simmer briskly for 20-25 minutes or until the squash is cooked but not mushy.
Add the green olives and coriander, stir, cover and allow to rest for 5-15 minutes before serving for flavours to infuse.
You may serve tagine with some crusty bread to mop up the juices.
This recipe is taken from Trish Sebben-Krupka's book, "Plant Based Cookbook good for your heart, your health, and your life" with a few adaptations of my own.
I am not trying to advertise this book in any way. It was given to me as a Christmas present a few years ago. But if you are a fan of a plant-based diet, this is one book worth investing in.