Vegetable Tagine

I’ve explored many a recipe in order to create the perfect vegetable tagine and I’ve usually been left slightly disappointed by the blandness of the dish. However, after ample exploration, I think I’ve found the combination of ingredients that works best for my taste buds. Here goes…

INGREDIENTS
1 large butternut squash, peeled and chopped
1 large sweet potato, peeled and chopped
1 tbs olive oil
1 large onion, chopped
3 garlic cloves, peeled and crushed
1 tsp tumeric
2tsp ground cumin
1 tbs ground cinnamon
1 thumb-sized piece of fresh ginger, peeled and grated
1tbs tomato purée
400g can of chopped tomatoes
1 large courgette, sliced
400g can of chickpeas
A pinch of sugar
A handful of chopped fresh coriander leaves

METHOD
1) I personally prefer my squash and potato really soft so my tip is to boil these for 5-7 minutes, drain and set aside.
2) Heat the oil in a large pan and add the onion, garlic, tumeric, cumin, cinnamon and ginger.
3) Sizzle gently for 3 minutes then add the courgette and tomato purée.
4) Continue to cook gently for a further 10 minutes then add the tomatoes and chickpeas.
5) Cover and leave to simmer gently for 40 minutes. If you don’t have a lid large enough, covering the pan with foil works well.
6) Now sample the dish. I like the dish quite sweet so I add sugar at this point and more cinnamon if necessary.
7) Add the sweet potato and squash, covering and simmering for a further 5-10 minutes.
8) Uncover, stir and add the chopped coriander. Leave to stand for a couple of minutes then serve with rice, cous cous or quinoa.

I find that this dish can often taste even better the next day, once the flavours have had time to settle. So it’s a perfect one to refrigerate over night and to take in for lunch at work the next day!

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