Marrakesh Casserole

Ingredients:

• 60 ml (2 fl oz/1/4 cup) cold-pressed extra virgin olive oil
• 1 large onion, roughly chopped
• 3 garlic cloves, minced
• 2 cm (3/4 inch) piece of ginger, minced
• 1 tablespoon ground cinnamon
• 1 teaspoon cumin
• 1 tablespoon turmeric
• 1/4 teaspoon sea salt
• 2–3 teaspoons dried harissa
• 400 g (14 oz) tin diced tomatoes
• 1 tablespoon rice malt syrup
• juice of 1 lemon
• 1/4 cup coriander (cilantro) leaves
• 1/4 cup chopped mint leaves
• 1 small pumpkin (winter squash), peeled and cut into 5 cm (2 inch) pieces
• 1 sweet potato, peeled and cut into 5 cm (2 inch) pieces 
• 3 carrots, peeled and cut into 5 cm (2 inch) pieces
• 1 zucchini (courgette), cut into 5 cm (2 inch) pieces
• 400 g (14 oz) tin chickpeas
• cooked quinoa, to serve
• coriander (cilantro) sprigs, to serve
• 1 tablespoon grated lemon zest, to serve
• mint leaves, to serve
• 80 g (23/4 oz/1/2 cup) almonds, to serve

Directions:

• Heat the olive oil in a flame-proof tagine pot or casserole dish over medium heat and sauté the onion for 5 minutes, or until translucent.
• Add the garlic, ginger and spices and stir well to combine.
• Add the harissa, tomatoes, rice malt syrup, lemon juice, coriander and mint, bring to the boil and then reduce the heat.
• Add the pumpkin, sweet potato, carrot and zucchini, stir well so they are all well covered in the sauce and simmer, covered, for 1 hour.
• Add the chickpeas and cook for a further 5 minutes.
• Serve on a bed of quinoa topped with the coriander, lemon zest, mint and roasted almonds.

Thanks to Lee Holmes - Supercharged Food (as seen on Shark Tank)