Vegetable tagine with apricot quinoa

Ingredients

• 1 tsp coconut oil or olive oil
• 1 red onion, chopped
• 2 garlic cloves, crushed
• ½ butternut squash (500g), chopped into large chunks
• 2 red peppers, chopped
• 400g can chickpeas, drained
• 400g can chopped tomatoes
• 500ml vegan vegetable stock (such as Marigold Vegan Bouillon Powder)
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 2 tsp turmeric
• 2 tsp paprika
• small bunch coriander, chopped
• small bunch mint, chopped, plus extra to serve
• pomegranate seeds, to serve (optional)
• 280g quinoa
• 80g dried apricots, chopped
• 20g flaked almonds, toasted
• 4 tbsp tahini
• 2 tsp preserved lemon, finely chopped, plus 2 tsp liquid from the jar
• 6 tbsp almond milk

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