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This is an easy, warming vegan stew that is easy to double or halve, gets better as leftovers and freezes well. And as if that weren’t enough, this tagine lends itself to using seasonal vegetable so is economical and environmentally friendly, too. In the summer, use more Mediterranean type veg and serve at room temperature. At any time of the year you can speed up the prep by using frozen vegetables. Serve for dinner or lunch with green salad plus couscous, quinoa, baked potato, steamed pitta bread or in wraps. Extra harissa and a few slices of griddled halloumi are great add-ins.

This is an easy, warming vegan stew that is easy to double or halve, gets better as leftovers and freezes well. And as if that weren’t enough, this tagine lends itself to using seasonal vegetable so is economical and environmentally friendly, too. In the summer, use more Mediterranean type veg and serve at room temperature. …

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