Chicken tagine

Heat the oil in a heavy-bottomed casserole dish, or large tagine pot, over medium-high heat.

Fry the onions, garlic, and ginger, until softened and lightly browned.

Fry the chicken, until browned.

Pour in the tinned tomatoes, add the squash and spices, and mix well.

Turn the heat down to a low simmer and add the stock.

Simmer for 30-40mins, or until the liquid has reduced by half.

Add the chickpeas, aubergine, and courgettes, and cook for 10mins, or until just soft.

Serve with parsley and flaked almonds.