Squash and chickpea tagine with Looye Honeytomatoes

Peel and cut the red onion into wedges. Press the garlic. Peel and grate the ginger. Cut the Looye Honeytomatoes in half. Cut the squash in half, remove the seeds and dice the meat. Slice the ginger. Finely dice the preserved lemon. Drain the chickpeas and rinse well with water.

Heat a splash of oil in the tagine and gently fry the harissa paste together with the cumin powder, garlic, ginger and ras el hanout. After 5 minutes, add all the other ingredients and bring to the boil with 300 ml water. Put the lid on the tagine and simmer for 40 minutes on low heat. Stir regularly.

Mix the yoghurt with the harissa paste. Coarsely chop the fresh herbs and garnish the tagine with a gen-erous spoonful of harissa yoghurt, fresh herbs and pomegranate seeds.