Vegetable moroccan tagine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tablespoons olive oil1 large butternut squash (about 1.25kg/2lb 2oz), peeled, deseeded and cut into bit-sized chunks1 teaspoon ground cinnamon½ teaspoon ground ginger450ml/16fl oz strong-flavoured veg stock12 small pitted prunes2 teaspoons clear honey2 red peppers, deseeded and cut into chunks3 tablespoons chopped coriander2 tablespoons chopped mint, plus extra for sprinkling1 tablespoon harissa (Moroccan chilli paste)400g can chickpeas, rinsed and drained
To peel the shallots tip them into a bowl and pour over
boiling water. Leave for 10 minutes then drain – the skins
will peel away easily, without stinging your eyes.
Fry the shallots in the oil for 5 minutes until they are
softening and browned.
Add the squash and spices, and stir for 1 minute.
Pour in the stock, season well, then add the prunes and
honey. Cover and simmer for 8 minutes.
Add the peppers and cook for 8-10 minutes until just
tender. Stir in the coriander and mint.
Pour 400ml boiling water over the couscous in a bowl, then
stir in the harissa with ½ teaspoon of salt. Tip in the
chickpeas, then cover and leave for 5 minutes.
Fluff up with a fork and serve with the tagine, flaked
almonds and extra mint.
Number of Servings: 4
Recipe submitted by SparkPeople user CALYPTE.
boiling water. Leave for 10 minutes then drain – the skins
will peel away easily, without stinging your eyes.
Fry the shallots in the oil for 5 minutes until they are
softening and browned.
Add the squash and spices, and stir for 1 minute.
Pour in the stock, season well, then add the prunes and
honey. Cover and simmer for 8 minutes.
Add the peppers and cook for 8-10 minutes until just
tender. Stir in the coriander and mint.
Pour 400ml boiling water over the couscous in a bowl, then
stir in the harissa with ½ teaspoon of salt. Tip in the
chickpeas, then cover and leave for 5 minutes.
Fluff up with a fork and serve with the tagine, flaked
almonds and extra mint.
Number of Servings: 4
Recipe submitted by SparkPeople user CALYPTE.
Nutritional Info Amount Per Serving
- Calories: 386.0
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 669.9 mg
- Total Carbs: 81.7 g
- Dietary Fiber: 8.7 g
- Protein: 10.3 g
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