1 medium carrot (halved, thickly sliced)
650g butternut pumpkin (peeled, cut into 3cm cubes)
1 tbsp Alfa One rice bran oil
400g can crushed tomatoes
1/2 (500g) small cauliflower (cut into small florets)
400g can chickpeas (drained, rinsed)
1 medium zucchini (quartered, thickly sliced)
1 medium brown onion (finely chopped)
2 tsp Moroccan seasoning
1 cinnamon stick
3cm piece fresh ginger (grated)
3 garlic cloves (crushed)
1 tbsp honey
1 1/2 cups Campbell's Real Stock Vegetable
Fresh coriander sprigs and couscous (to serve)
Heat oil in a large heavy-based saucepan over medium heat.
Add onion. Cook, stirring for about 3-4 minutes or until onion has softened.
Add Moroccan seasoning, cinnamon, ginger & garlic. Cook, stirring, for 1-2 minutes or until fragrant.
Add carrot & pumpkin. Cook, stirring, for 1 minute or until combined.
Add stock & tomato. Cover. Reduce heat to low. Cook, stirring occasionally for 20 minutes or until vegetables start to soften.
Add cauliflower. Stir to combine. Cover. Cook for 10 minutes or until vegetables start to soften. Add chickpeas, zucchini & honey. Cover. Cook, stirring occasionally, for 10 minutes or until vegetables are tender. Season with salt & pepper.
Sprinkle tagine with coriander sprigs. Serve with couscous.