squash and chickpea tagine
Serves 3
Easy
Prep:
Cook:
a Moroccan style tagine
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- 1tsp each of cinamon, ginger, nutmeg, black pepper, turmeric, cumin, paprika, carraway seeds, plus some cloves
- 3 cloves garlic, 1 chilli
- 1 tin chickpeas/other bean
- 150 ml stock
- squash, peppers, red onions, courgettes, to weight 450 g
- 1 tbsp agave
- handful sultanas/apricots/other dried fruit
- tin of tomatoe
Method
step 1
mix spices and garlic and fry in 2tbsp oil for about 3 minutes, add tinned tomatoes and stock and chickpeas and dried fruit, bring to boil, then turn down to simmer and reduce for 20 minutes.step 2
meanwhile roast vegetablesstep 3
Stir agave into the sauce, and then toss in vegetables.
