Sweet Potato, Squash and Olive Tagine (v)

This is a lovely warming dish, perfect for the cooler Autumnal air which has arrived.

For 4-6 people you need:
2 sweet potatoes, peeled and roughly diced
1 squash, cut into wedges and deseeded (no need to peel)
3-4 red onions, halved
1 heaped teaspoon of ras-el-halout
olive oil
salt and pepper
1 tin tomatoes
1 tin chickpeas, drained
handful olives
2 tsp harissa

Toss the sweet potatoes, onions and squash in some olive oil and the ras-el-halout. Season. Roast in a hot oven for 20 mins or so and then remove the potatoes and onions, leaving the squash in for a further 15 mins. Meanwhile heat the tomatoes with the chickpeas, olives and harrissa in a large pan. Once the potatoes etc are done add them to the stew base. Top up the liquid level with 1/2 can water. Fork the squash off of the skin and add to the tagine. Check the seasoning and then serve with cous cous.