Vegan tagine with pomegranate salsa

Instructions

1 Dry-fry the cinnamon, cloves and cardamom and coriander seeds in a frying pan until their fragrance is released. Transfer to a pestle and mortar or a mini blender with the turmeric and grind them to a powder.

2 Heat the olive oil in a large, heavy-based pan and stir in the ground spices. Add the onion and cook for 2–3 min, then add the ginger, garlic and chilli. Reduce the heat and cook gently for 10 min.

3 Add the tomatoes, carrot, sweet potato and squash, then cover and simmer for 30–40 min until the vegetables are tender.

4 Stir the spinach, chickpeas, coriander and harissa into the tagine, season to taste with black pepper, then cover and set aside.

4 Make the salsa by mixing together all the ingredients. Serve the tagine on a bed of quinoa with the salsa.