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Moroccan Vegetable Tagine

  • Prep: 15 Minutes
  • Cook: 30-40 Minutes
  • Serves: 4-6
Nutrition
Calories 200
Carbs 30
Fat 3
Protein 8.5
Free From

Ingredients

  • 500g butternut squash, peeled and chopped
  • 500ml chicken or vegetables stock
  • 1 heaped tbsp. tomato puree
  • 2 stalks celery, sliced
  • 3 cloves garlic, peeled and finely chopped
  • 1 tsp. cumin
  • 1 tsp. ground coriander
  • 1 tsp. salt
  • 3 dried, unsulphured apricots, chopped
  • 1 large onion, peeled and chopped
  • 1 tsp. cinnamon
  • ¼ tsp. allspice
  • Pinch of cayenne pepper
  • 250g cooked chickpeas, drained and rinsed
  • Fresh coriander to serve

Method

  1. Place all the ingredients in a large casserole dish, stir to combine. The vegetables should be covered by the stock if not add a little more stock or water.
  2. Bring to the boil and then turn down to simmer for 30–40 minutes, stirring occasionally, until the vegetables are soft.
  3. Add a little more seasoning if needed and serve with a generous handful of fresh coriander.

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