This delicious dish is made with chickpeas. dried apricots, almonds and pomegranate seeds.
Preheat the oven to 200 degrees Celsius.
Heat the oil in a flameproof casserole dish, add the onion and cook for 5 minutes over a medium heat until softened.
Add the garlic, turmeric, spice mix and coriander stalks and cook, stirring, for a couple of minutes.
Add the turkey, butternut squash, chickpeas and halved apricots to the casserole, then pour over the tomatoes and stock.
Season well with salt and pepper and bring to the boil. Put the lid on and transfer to the oven.
After 30 minutes, turn down the oven to 150 degrees, stir the tagine and return to the oven,uncovered, for a further 30 minutes.
Meanwhile empty the almonds onto a baking tray and bake for 6-8 minutes until golden, then finely slice.
Taste and adjust the seasoning.
Stir in the almonds and pomegranate seeds then sprinkle over the lemon zest and coriander leaves.
Serve with Tilda Wholegrain Basmati Rice and yoghurt.
Tilda® Rice ‘Mood Foods’
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