Butternut squash & chickpea tagine

I made this in the slow cooker (5 hours on low), doubled the spices and added some dried apricot and fresh coriander. It was lovely.

Added plenty of water since there wasn't enough liquid in the recipe. I also added 200g of dried apricots which added some sweetness to it like in a lamb tagine.

This was actually very good. I did end up adding extra seasoning, including a stock cube and a syrian style 7 spice mix, and threw in some cilantro in the end. It tasted even better the next day. I served it next to some bulgur.

Used a pepper instead of a courgette