Vegetable Tagine With Peas And Squash, Carrots And Apricots
Prep / cook
60 / 40minCalories
284kcalA Warming Veggie Tagine Worth Making
This colourful vegetable tagine brings together sweet squash, tender carrots, earthy peas, and plump dried apricots in one beautifully fragrant pot. It's the kind of dish that fills your kitchen with the most incredible smell while it bubbles away. Perfect for a relaxed weeknight dinner or feeding a crowd, and it's easier to pull together than you might think.
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Cinnamon Stick Cumin Seeds Ground Cumin Ground White Pepper Dried Apricots Olive Oil Saffron (Soaked In 50Ml Warm Water) Salt And Freshly Ground Black Pepper Ground Ginger
Serving tips
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)
35 min
Heat the oil in a flame proof casserole dish. Soften the onion and then add squash, sweet potato, carrots and swede. Coat well in the oil. Add the ginger, cinnamon stick, cumin seeds, ground cumin, saffron, white pepper, garlic, fresh chilli, parsley and half of the coriander. Cook for a further 2 minutes then add the apricots, tomatoes and a dash of water to produce a thick sauce. Season with sea salt and black pepper. Cover and cook over a medium heat for about 30 minutes, adding a little extra water if it starts to become dry. Add the peas 5 minutes before the end of the cooking time and cook according to pack instructions. Adjust the seasoning and garnish with the remaining coriander.
Serve with lemon couscous.
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