2 red onions, cut into wedges
385g pack Waitrose Sliced Butternut Squash
1 tbsp olive oil
1 tsp cumin seeds
400g can essential Waitrose Chickpeas, drained and rinsed
250g bag essential Waitrose Kale
350g pouch Cooks’ Ingredients Tagine Stew Base
100ml hot vegetable stock
Couscous and coriander leaves, to serve
1. Preheat the oven to 220ºC, gas mark 7. Place the red onion and squash in a large roasting tin, drizzle with oil and sprinkle over the cumin seeds. Roast for 25 minutes until tender and golden.
2. Stir in the chickpeas and kale. Mix together the tagine base and hot vegetable stock and pour over. Cover with foil and return to the oven for 15 minutes until the kale has wilted and the tagine is piping hot.
3. Divide between shallow bowls and serve with couscous and a sprinkling of coriander leaves. Transfer to a wire rack to cool before serving.
Cook’s tip: For a more savoury flavour, try swapping the cranberry sauce for wholegrain mustard, or make a selection of both flavours.