Vegan & Vegetarian Squash or Sweet Potato & Chickpea Tagine

I planned to make this dish with butternut squash, but discovered I did not have the one I thought we had.  So made it with sweet potato instead.  The kids were initially wary, but announced it smelt good as it was served up, and were surprisingly okay.

Serves 5 (or a greedy 4)

1 large onion, finely chopped
1 large garlic clove, finely chopped
1 large sweet potato or half a medium sized butternut squash, grated or cubed
1 tbsp olive oil
1 tsp cinnamon
1 tsp cumin seeds
1 tsp ground ginger
1 tsp turmeric
1 tsp smoked paprika
2 tsp honey
400g tin chopped tomatoes
2 tin boiling water
1 tin chickpeas
2 vegetable stock cubes
2 tsp dried mint

Fry the onion in the oil in a casserole dish for about 5 minutes over a medium heat until it starts to colour.  Add the garlic, cinnamon, cumin and ginger and continue frying for another couple of minutes.  Add the rest of the ingredients and heat until boiling. Cover and simmer for 30 minutes until the squash or sweet potato is meltingly soft.

Serve with couscous or bulghur wheat.

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