Squash and chickpea tagine

Ingredients:

2 medium onions, halved and sliced

500ml boiling vegetable stock, suitable for vegans

400g can chopped tomatoes

1 tsp ground ginger

1 cinnamon stick

500g prepared butternut squash, cut into bite-size chunks

2 large carrots, cut into chunks

2 large waxy potatoes, cut into bite-size chunks

2 x 400g cans chickpeas, drained and rinsed

For the spice paste:

2 garlic cloves, sliced

2 tsp cumin pdr

2 tsp coriander pdr

1 tsp paprika

1 tsp chili powder

½ tsp turmeric pdr

Grated zest and juice of 1 lemon

A handful of fresh coriander leaves

½ small pack fresh mint

Method:

1. Put the onions and 4 tablespoons of stock in a large non-stick saucepan or casserole pan. Cover and cook over a medium-low heat for 10 minutes or until soft.

2. Meanwhile, make the spice paste. Put the garlic, cumin, ground coriander, paprika, chili powder, turmeric, 2 tablespoons of lemon juice, fresh coriander, most of the mint and 2 tablespoons of cold water in a small food processor and blend into a paste (or finely chop the garlic and herbs and mix with the other ingredients). Set aside.

3. Uncover the pan and stir in the remaining stock, chopped tomatoes, ginger, cinnamon stick and lemon zest. Season lightly and bring to the boil over a medium-high heat. Stir the squash, carrots and potatoes into the tomato sauce and bring to a simmer. Cover the pan, reduce the heat to medium-low and cook for 20 minutes or until the vegetables are just tender.

4. Discard the cinnamon stick, then stir the chickpeas into the veg, cover again and simmer for 3 minutes or until they’re heated through. Stir in the spice paste and adjust the seasoning to taste. Roughly chop the remaining mint, keeping a few leaves whole, and scatter it over the tagine to serve.

 

 

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