Ail lenwi dim tirlenwi
Menu

 

A tagine to makTagine Squashe use of those Hallowe'en pumpkins and squashes

Main Serves 4

Cynhwysion

2 tbsp rapeseed oil
2 onions, thinly sliced
2 tsp ground cumin
2 tsp ground coriander
2 garlic cloves, finely sliced
3 tsp harissa spice blend
600-800g of Munchkin pumpkins ( or other squash)
1 tin chopped tomatoes
200ml veg stock
75g dried apricots, roughly chopped
400g can chickpeas, drained and rinsed (or 240g ready cooked)
bunch flat leaf parsley, chopped (if available)
bunch coriander, chopped (if available)
salt and pepper

Dull
Prep time: 10 min
Cooking time: 50 min

1: Heat the oil in a pan and gently cook the onion until soft. Add the ground spices and garlic and continue cooking for two minutes.

2: Add harissa spice blend and cook for further 4 minutes. Add the squash and coat in spice and onion mixture. Cook gently for 10 minutes turning frequently.

3: Pour over tomatoes plus stock, add apricots and bring to a gentle simmer. Cook over a low heat for 30 minutes until vegetables are tender. After 20 minutes add chickpeas.

4: Remove from heat, season, and sprinkle with chopped parsley and coriander before serving.

If you like, serve with some coucous or bulgar wheat or just some hunks of bread to mop up the sauce