Sweet potato tagine with cauliflower couscous

To round off a fabulous month of free-from recipes, we're asking our chefs to produce their favourite free-from meals and tell us why they make them time and time again. Today, Dean's got a colourful and flavoursome Moroccan feast!

Serves 4-6

Ingredients:

For the meat-free tagine:Oil, for frying1 large onion, finely chopped4 cloves garlic, crushed1 tbsp fresh ginger, finely chopped1 tsp smoked paprika1 tsp ground cinnamon1 tsp ground coriander500g carton tomato passata2 tbsp tomato puree300ml vegetable stock60g dried apricots, chopped600g sweet potatoes, peeled and diced400g can chickpeas, drained

*Salt and pepper, to season

Gluten-free herby Cauliflower couscous:1 small cauliflower, grated30ml extra virgin olive oil3 tbsp flat leaf parsley, chopped (plus extra to garnish)Juice 1 lemon½ red onion, finely diced50g toasted flaked almonds

Method:

For the tagine: 1) Heat a little oil in a large heavy based pan and fry the onion, garlic and ginger for around 5 minutes until softened. Add the paprika, cinnamon and ground coriander and cook for a further minute.

2) Pour in the passata, puree, stock and apricots, add in the potatoes and chickpeas, stir to combine then simmer for 45 minutes. Check for seasoning.

For the cauliflower: 1) Place the cauliflower into a bowl, drizzle with oil then season with salt and pepper. Scatter onto a baking tray then roast in a pre-heated oven set at 180c / gas mark 4 for 25 minutes until toasted.

2) Pop the toasted cauliflower back into a bowl then add the parsley, lemon juice, onion and almonds, season to taste and mix well

To serve: Sprinkle the tagine with the remaining flat leaf parsley and serve with the herby cauliflower couscous.