Recipe: Butternut Squash, Sweet Potato and Chickpea Tagine
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This vegetable-packed tagine is full of flavour and extremely hearty. It uses Ras El Hanout, a well known spice blend from Morocco, literally translating as "Head of the Shop" meaning a mix of the best spices a merchant had to offer. Dried apricots and the cinnamon in the Ras El Hanout provide just a hint of sweetness and practically melt into the dish. The recipe makes plenty for 6 - 8 people, and it will always taste even better reheated the next day! Huge thanks to Spice Kitchen for sharing this recipe with us. Be sure to check out their exquisite spice collections.
- 2 tablespoons rapeseed or vegetable oil
- 2 onions, roughly chopped
- 2 tablespoons of Spice Kitchen Ras El Hanout
- 2 cloves garlic, minced
- 5 cm of ginger, grated or finely chopped
- 1 tablespoon tomato puree
- 1 medium butternut squash, peeled and cut into chunks
- 2 sweet potatoes, cut into chunks
- 100 grams chopped dried apricots
- 1.5 litres vegetable stock
- 2 tablespoons lemon juice
- 400 grams chick peas, drained and rinsed
- Handful chopped parsley, plus more for garnish
- Handful chopped coriander leaves, stalks removed and chopped separately
- Handful of chopped mint
- 500 grams couscous
- Pomegranate seeds
- Prep time: 10 mins
- Cook time: 50 mins
- Serves: 6-8 people
1 Heat the oil in a large casserole or tagine with lid over medium heat. Add the onions and cook until soft, about 6-8 minutes.
2 Add the garlic, ginger and tomato paste; cook for a minute or two until fragrant. Add the Ras El Hanout and cook for another 2 minutes.
3 Add the chickpeas, squash, sweet potato, chopped parsley, coriander, mint and dried apricots and mix well to coat. Pour in 1 litre of stock and the lemon juice and bring to a gentle simmer.
4 Cook partially covered over a low heat for about 45 minutes until the vegetables are tender.
5 Meanwhile, put the remaining 500 ml of stock into a pan and bring to the boil. Turn off the heat and add in the cous cous. Cover with foil or a tea towel and allow to rest for 10-15 minutes. The cous cous will absorb all the liquid and cook in its own steam. Once rested add a knob of butter and fluff gently with a fork. You can at this stage add more flavour to your cous cous - spices, chopped vine tomatoes, olives, mint, coriander etc.
6 To serve, put the couscous into bowls and spoon the vegetable tagine on top. Garnish with additional chopped parsley and cilantro, plus pomegranate seeds.