Vegetarian mains
Butternut squash tagine
This recipe comes from our Riverford Cook Sancha Starkey and served at our Pumpkin day. You can use any type of squash for this.
Ingredients
- 2 tbsp olive oil
- 2 onions, thinly sliced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 garlic cloves, finely sliced
- 3 tbsp harissa paste (add gradually and taste as you go, as brands of harissa differ in heat)
- 1 small butternut squash, peeled and cut into cubes
- 4 carrots, cut into chunks
- 600ml veg stock
- 75g dried apricots
- 400g can chickpeas, drained and rinsed
- bunch flat leaf parsley, chopped
- bunch coriander, chopped
- salt and pepper
Method
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Step 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.
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Step 2
Add harissa paste and cook for further 4 minutes. Add the squash and carrots and coat in spice and onion mixture. Cook for 10 minutes turning frequently.
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Step 3
Pour over 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.
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Step 4
Remove from heat, season, and sprinkle with chopped parsley and coriander before serving. Left over tagine can be puréed with vegetable stock to make a spicy soup.