• 600g stewing beef
• olive oil
• 1 onion, peeled and finely chopped
• a small bunch of fresh coriander
• 1 x 400g tin of chickpeas, drained
• 1 x 400g tin of chopped tomatoes
• 800ml vegetable stock, preferably organic
• 1 small squash (approximately 800g), deseeded and cut into 5cm chunks
• 100g prunes, stoned and roughly torn
• 2 tablespoons flaked almonds, toasted
For the spice rub
• sea salt and freshly ground black pepper
• 1 level tablespoon ras el hanout spice mix*
• 1 level tablespoon ground cumin
• 1 level tablespoon ground cinnamon
• 1 level tablespoon ground ginger
• 1 level tablespoon sweet paprika