Vegetable tagine with apricot quinoa

Vegetable tagine with apricot quinoa

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 30 mins Cook: 45 mins

Easy

Serves 4

Niomi Smart's beautifully vibrant vegan recipe is a good source of iron and gives you all 5 of your 5-a-day! Make good use of seasonal vegetables and spices

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal650
  • fat20g
  • saturates3g
  • carbs80g
  • sugars31g
  • fibre23g
  • protein25g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the tagine

    • 1 tsp coconut oil or olive oil
    • 1 red onion, chopped
    • 2 garlic cloves, crushed
    • ½ butternut squash (500g), chopped into large chunks
    • 2 red peppers, chopped
    • 400g can chickpeas, drained
    • 400g can chopped tomatoes
    • 500ml vegan vegetable stock (such as Marigold Vegan Bouillon Powder)
    • 1 tsp ground cinnamon
    • 1 tsp ground cumin
    • 2 tsp turmeric
      Turmeric

      Turmeric

      term-er-ik

      Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

    • 2 tsp paprika
      Paprika

      Paprika

      pa-preek-ah

      A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

    • small bunch coriander, chopped
    • small bunch mint, chopped, plus extra to serve
      Mint

      Mint

      mi-nt

      There are several types of mint, each with its own subtle difference in flavour and appearance.…

    • pomegranate seeds, to serve (optional)

    For the apricot quinoa

    • 280g quinoa
      Quinoa

      Quinoa

      keen-wah

      Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

    • 80g dried apricots, chopped
    • 20g flaked almonds, toasted

    For the dressing

    • 4 tbsp tahini
      Tahini

      Tahini

      ta-hee-nee

      Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

    • 2 tsp preserved lemon, finely chopped, plus 2 tsp liquid from the jar
    • 6 tbsp almond milk

    Method

    1. Heat the oil in a large frying pan and fry the onion over a medium heat for 3 mins. Add the garlic and butternut squash, and cook for a further 7 mins.

    2. Add the remaining vegetables and continue to fry for 3 mins before adding the chickpeas, tomatoes and stock, along with the spices and seasoning. Simmer for 30 mins, uncovered. Meanwhile, put 750ml water in a small saucepan, bring to a simmer, then add the quinoa and cook for 20 mins. When cooked, stir in the apricots and almonds, plus a pinch of salt.

    3. To make the tahini dressing, whisk together all the ingredients in a small bowl. Season with a pinch of salt.

    4. Serve the quinoa with the tagine, and drizzle the tahini dressing over the top. Scatter over some chopped coriander and mint and the pomegranate seeds, if using, to finish.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Looby12
    12th Mar, 2017
    5.05
    Really tasty. Good if you need something you can prepare in advance. The tahini dressing really makes it special, as do the apricots and almonds in the couscous. I made a few changes - used couscous instead of quinoa. Didn't have any preserved lemons for the dressing so used a bit of fresh lemon juice. Added an aubergine that I had lying about. Makes enough for 5-6.
    Hawie
    4th Mar, 2017
    5.05
    Very delicious! I recommend using coconut oil as it adds lovely flavour. I thought quinoa was a step too far for my husband so just did a brown/wild rice mix, and then sprinkled toasted flaked almonds on top with the herbs as specified. Really good! And plenty left - I think it would do 5-6 easily.
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.