1Preheat the oven to 220ºC, gas mark 7.
2Place the red onion and squash in a large roasting tin, drizzle with oil and sprinkle over the cumin seeds.
3Roast for 25 minutes until tender and golden.
4Stir in the chickpeas and kale.
5Mix together the tagine base and hot vegetable stock and pour over.
6Cover with foil and return to the oven for 15 minutes until the kale has wilted and the tagine is piping hot.
7Divide between shallow bowls and serve with couscous and a sprinkling of coriander leaves.
8For a fruity twist, try adding chopped dried apricots to the recipe with the vegetables in step 2.
9The sweetness works well with the spices.