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 is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 2 tsp paprika
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
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
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
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.
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.
To make the tahini dressing, whisk together all the ingredients in a small bowl. Season with a pinch of salt.
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.