NZ Roast Veggie, Chickpea & Date Tagine

While the veggies are roasting, heat a large frying pan over medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl. Finely chop the garlic and brown onion. Roughly chop the baby spinach leaves. Cut the lemon (see ingredients) into wedges. Pick and thinly slice the mint leaves. Drain and rinse the chickpeas.

Add the water (for the couscous) and a generous pinch of salt to a medium saucepan. Bring to the boil, then add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water has absorbed, 5 minutes. Fluff the couscous up with a fork and stir through the baby spinach. Set aside.

When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 4-5 minutes. Add the garlic and chermoula spice blend and cook, stirring, until fragrant, 1-2 minutes.

While the onion is cooking, combine the Greek-style yoghurt and mint in a small bowl, then season with salt and pepper. Reduce the frying pan to a medium heat, then add the chickpeas, diced dried dates (see ingredients), chopped tomatoes, water (for the sauce) and vegetable stock powder. Stir to combine and simmer until slightly reduced, 2-3 minutes. Add the roasted veggies and a good squeeze of lemon juice to the tagine, then stir to combine. Season to taste.