Rainbow Vegetable Tagine – recipe
Ingredients
- 1/2 butternut squash deseeded, skinned
- 1 red pepper
- 1 courgette large
- 1 red onion chopped
- 2 cloves garlic
- 1 tin tomatoes
- 300 mls water
- 1 tsp ground cinnamon
- 2 tsp ground cumin
- 1 tsp ground ginger
- 12 dried apricots unsulphured, chopped
- 1 tin chickpeas drained
- 1 drizzle olive oil extra virgin
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Servings:
Instructions
- Crush the garlic and set aside
- Chop the pepper, courgette and squash into small chunks
- Gently heat the olive oil in a large pan, add the chopped onion and sauté for a few minutes until softened. Add the garlic and stir for another minute before adding the spices and stirring again.
- Mix in the vegetables and apricots and stir before tipping in the tomatoes and water.
- Bring to a simmer and stir in the chickpeas.
- Transfer the mixture gently into a casserole dish and bake in the oven for one hour at 140°C. Alternatively the tagine can be left on a low heat on the hob for 30-40 minutes, or until the vegetables are tender. Serve with red or black quinoa.
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