Tagine

This is a nice warming winter dish with a taste of North Africa. Felt like we were on holiday when we were eating it!

 

Ingredients

 

1 butternut squash, peeled and cubed

1 large onion, diced

2 tbsp. veg oil

1 tsp ginger

1 tsp cinnamon

450 ml veg stock

12 dried apricots, chopped

2 red peppers chopped

200g tinned chickpeas

1 tsp honey

3 tbsp. chopped coriander

2 tbsp. chopped mint

 

Fry the onion in the oil until softened.(5 minutes)  Add the squash and spices and fry for 5 minutes. Add the stock and honey, season well, cover and simmer for 8 minutes.

 

Add the peppers and cook  until tender. Stir in the coriander and mint.

 

 

We served it with couscous:

 

Pour 450 ml of boiling water over 250g of couscous. Add 1 tsp of harissa paste and 1/2 tsp salt plus 200g tinned chickpeas. mix, cover and leave for 5 munutes. Sprinkle with toasted flaked almonds and serve.

 

 





You can vary the recipe to suite your taste. Prunes or sultanas can be used instead of  apricots. If you prefer your Tagine a bit hotter then add half a deseeded jalapeno pepper with the onion at stage one.

 

Enjoy!