Roasted butternut squash, courgettes and red peppers with carrots, chickpeas, and juicy apricots, gently simmered in a tomato sauce infused with aromatic Moroccan style spices. Topped with toasted flaked almonds.
Tomato, vegetable stock (water, onion, carrot, leek, celery, tomato puree, thyme, parsley, bay leaf, pepper), peppers, courgette, butternut squash, carrot, onion, chickpeas, dried apricots, lemon Juice, almonds, tomato puree, garlic, corn flour, cumin, coriander seed, paprika, turmeric, ginger, rosemary, pepper, sea salt.
For best results cook from frozen.
Appliances vary and times given are a guide for conventional ovens. These may need to be reduced if using a fan assisted oven.
Preheat oven to 190oC/375oF/Gas Mark 5.
Remove sleeve and pierce film lid. Place on a baking sheet in the centre of the oven and heat for 45-50 minutes. Ensure piping hot before serving.
This dish can also be heated in the microwave.
Contains Almond Nuts
Suitable for Vegans. Gluten-free. Dairy-free.