Packed full of colour, flavour and veggies this is the perfect comforting dinner to share with family and friends.
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Easy
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Ingredients
red onion 1 (diced)
bell pepper 1 (sliced)
butternut squash 600 g (chopped)
chickpeas 400 g (drained)
garlic cloves 3 (crushed)
ginger 15 g (grated)
courgette 3 (chopped)
dried apricots 75 g (chopped)
chopped tomatoes 400 g
paprika ½ tsp
ground coriander ½ tsp
fennel seeds ½ tsp
Chinese 5 spice pinch
chilli flakes pinch
tomato purée 1 tbsp
vegetable stock cube 1
microwave wholegrain rice 240 g
Method
Dice the onion. Deseed and slice the bell pepper. Heat a dash of oil in a large pan, on a medium heat. Add the onion and bell pepper and leave to cook while you prep the rest of the vegetables.
Peel and chop the butternut squash into small chunks. Slice the courgette. Crush the garlic. Peel and grate the ginger. Roughly chop the apricots. Make up the vegetable stock cube with 125ml boiling water per serving.
Add the butternut squash, courgette, garlic, ginger, chickpeas, apricots, tomato puree and all the spices to the pan. Stir well and cook for a few minutes to toast the spices. Then stir in the chopped tomatoes and vegetable stock. Bring to the boil, then reduce the heat and simmer for 20 - 25 minutes.
In the meantime cook the rice according to the packet instructions. If using microwave rice wait until the tagine is nearly ready before cooking.
Check the seasoning in the tagine,and adjust to taste. Serve the tagine with the rice. Enjoy!
