Vegetable Tagine with Apricots & Almonds
The vegetable tagine is packed with soft melt-in-the-mouth butternut squash, miniature potatoes, tangy apricots, and green olives.
Servings: 6 or more with sides
Ingredients
- 1 tbsp oil
- 2 large onions – sliced
- 4 garlic cloves – chopped
- 1 ½ tsp ground ginger
- 1 tsp turmeric
- ½ tsp cinnamon
- 600g butternut squash – peeled, de-seeded and chopped into bitesize pieces
- 400g miniature potatoes
- 500ml vegetable stock
- 100g dried apricots
- 2 tbsps fresh lemon juice
- 100g green olives
- 50g whole almonds – either blanched or with the skin on
- 1 tin of chickpeas – drained
- 1 tbsp maple syrup or honey
- A large handful of chopped fresh parsley or coriander
Optional to serve
- Couscous
- Plain yoghurt with chopped herbs
- Flat bread
Instructions
- Heat a large lidded pot with the oil, then fry the sliced onions until they’re soft and starting to turn translucent. Add the garlic and fry for a minute. Stir in the ginger, turmeric, and cinnamon – let the spices cook for a minute before adding the vegetable stock, squash, and potatoes. Bring to a boil them simmer with the lid on for 30 minutes.
- Add the apricots (you can leave them whole or halve them). Stir in the lemon juice and leave to simmer for 10 minutes while you prepare the almonds and chickpeas.
- Heat a frying pan, then toast your almonds for a few minutes so each side starts to brown. Set aside in a bowl then add your chickpeas and heat these for a few minutes. Take the pan off the heat then add the toasted almonds with the chickpeas and stir in the syrup or honey.
- Once the vegetables are tender and you’re ready to serve the tagine, scatter over the almonds and chickpeas along with a handful of chopped fresh parsley or coriander.
- Enjoy a bowl of this on its own or with the suggested accompaniments for a Moroccan-inspired feast.