A recipe from one of the Riverford cookbooks to serve with couscous, rice or bulghar and garnish with green olives or toasted flaked olives. For non vegans yoghurt also goes well with this.
Ingredients
- 1 large brown onions peeled and diced
- sunflower oil
- 1 tsp ground turmeric
- 2 tsps ground cumin
- 2 tsps ground coriander
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2-1 tsp ground cayenne
- 3 plump cloves garlic peeled and finely sliced
- 1 small butternut squash peeled and cut in 1/2" dice
- 300 ml vegetable stock
- 1 400 g tin chickpeas
- 3" piece orange zest
- juice of 1 orange
- juice of 1/2 lemon
- 2 handfuls chopped fresh coriander
- sea salt & black pepper
Servings:
Instructions
- Heat 5 tbsps oil over a gentle heat in a large heavy pan and sweat the onions until they start to soften. Add the ground spices and cook gently for a couple of minutes.
- Add the garlic and squash to the pan, stir together and cook for a few more minutes before adding the stock, chickpeas and orange zest. Partially cover and simmer for about 15 minutes until the squash is tender.
- At this point check the consistency. If the tagine is very soupy pour off some of the liquid into another saucepan. Boil until reduced then return to the pan.
- Add the orange and lemon juice and stir. Just before serving stir in most of the corander and pour into a serving dish. Scatter over remaining herbs and serve.
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