Chicken, chickpea and pumpkin tagine

1. Heat a heavy based frying pan over medium-high heat. Add the olive oil, then the chicken and cook for 2-4 minutes or until golden brown. Remove chicken from pan, then add onion and pumpkin. Stir occasionally until onion has softened, about 2-3 minutes.
2. Add garlic, ginger, cumin and ground coriander. Cook until garlic is translucent, then add passata and chicken stock. Return chicken to the pan. Cook uncovered over high heat for 5-10 minutes or until the pumpkin is soft and the stock has reduced slightly. Stir through spinach, chickpeas and dates. Remove from heat.
3. Place couscous in a bowl and pour over just enough boiling water to cover. Allow to sit for a minute, then fluff up the grains with a fork. Scatter coriander leaves and feta over tagine and serve with the cous cous.

Cooking Tip: This tagine freezes well, so make double the recipe, divide it into containers and store for a quick dinner another day.

Nutrition Tip: The chickpeas here not only absorb the delicious flavour of the tagine, they also provide extra source of protein, carbohydrate and fibre to keep you feeling full and satisfied for longer.