Butternut squash tagine

Serves 4-5
Once you've bought ras al hanout, harissa and dried apricots for your cupboard, this is easy enough to rustle up.

1. Finely chop 1 red onion
2. Chop a butternut squash into cubes (around 1.5cm). The easiest way is to cut the squash into half, scoop out the seeds, peal and then chop.
3. Warm a large pot and then add 1 tablespoon of oil.
4. After a minute or so add the red onion and butternut squash, as well as a bit of salt and pepper. Cook for 8-10 minutes.
5. Add 50g of roughly chopped dried apricots, 2 minced cloves of garlic, a tablespoon of minced ginger and a handful of hparsley.
6. Add 2 teaspoons of ras al hanout (you can get this on amazon) and 1 teaspoon of harissa pasta. Cook and stir for a minute or two.
7. Add one tin of chickpeas and the liquid from the tin, plus 300ml of boiling water.
8. Put the lid on and let look for 15 or so minutes.
9. Taste and add more salt or pepper if needed. Let cook on low heat for another 10 minutes or if you can.
10. Garnish with another handful of fresh parsley before serving.