Delicious vegan tagine...so easy to make and super healthy...
Melt the coconut oil in a large wok style pan and add the red onions, cook on a medium heat until they have become soft and slightly browned. Add the crushed garlic and chilli then the spices and cook out for 3-4 minutes then add the vegetable stock.
Stir in the tomato paste and cook out for a minute or so, then add the squash and tinned tomatoes. Simmer the sauce for 20 minutes until the squash becomes tender to the touch. In a separate pan fry the sliced courgettes in coconut oil until golden brown and add to the tagine mix.
Stir in the chopped apricots, season with salt and pepper and a twist of lemon, serve with cous cous or rice.