Spicy Vegetable Tagine
This vegan recipe came from Daily Bread earlier in 2012 and has become a family favourite of ours. It goes wonderfully with Zaytoun’s giant, Maftoul couscous. You will be able to buy most of the fresh ingredients from Wolverton Farmers’ Market if you are local. You can buy the canned foods and olive oil on-line here from the eye2eye shop. (More herbs and spices coming soon!)
1 tablespoon of fairtrade organic olive oil
1 large red onion (chopped)
4 cloves of garlic (sliced)
1 tablespoon of fresh ginger (grated)
500g of butternut squash (cubed)
1tsp each of ground cinnamon, cumin and coriander
(I use a good handful of fresh coriander chopped and divide it between the dish and garnish at the end)
6 cardamom pods
3 bay leaves
2 cans of organic chopped tomatoes
3 large carrots (chopped)
300ml vegetable stock
4 tablespoons of organic fairtrade raisins
2 tablespoons organic dried cranberries
1 large red pepper (sliced)
1 can organic chickpeas (drained and rinsed)
2 tablespoons toasted flaked almonds
1 tablespoon chopped fresh parsley
Heat the oil in a large, heavy pan and sauté the onion for 2-3 minutes to soften.
Add the garlic and ginger and cook for a few seconds.
Add the squash and sauté for a further minute.
Turn down the heat and add the spices, bay leaves, tomatoes and carrots. Pour in the stock and bring to the boil. Stir in the raisins and cranberries, cover and simmer for 10 minutes.
Add the sliced red pepper, cover and simmer for 5 minutes. Stir in the chickpeas and simmer for a further 5-10 minutes, until the vegetables are tender.
Serve over fairtrade couscous and garnish with parsley, freshly chopped coriander if you have some and the toasted almonds.