I always mean to experiment and make tagine more often but they are normally too much prep for a weekday…until now! We need to eat more veggie meals too and I had some odds and ends of veg leftover so thought I’d try out a quick(er) veggie tagine.
Some ready chopped butternut squash, mixed spices such as ras el hanout and packet couscous come into their own on a busy weekday night, but I have put individual spices in the recipe too if you have more time on your hands.
This is more fragrant than spicy but you still have a lovely warm feeling afterwards! I like to serve it with some chopped fresh mint and coriander on top and a good crumbling of reduce fat feta too. Enjoy, Mrs H x
Serves 4, smartpoints 4 (without couscous)
1 onion, peeled and wedged
1 red pepper, cut into strips
1 stick celery
1 tin chickpeas
1 tin chopped tomatoes
1 butternut squash, peeled and cut into cubes
1tbsp tomato purée
Handful chopped apricots or prunes
For the paste
1 red onion, peeled quartered
2 cloves garlic, peeled
5cm piece of ginger, trimmed
1tsp ras el hanout (or 1tsp chilli powder and 1tsp paprika)
Handful of coriander
Juice from 1 lemon
2 tsp honey
Freshly ground pepper
Handful of chopped mint and coriander
Handful Of crumbled reduce fat feta
2 x 100g packets ready flavoured couscous
Spray a large shallow pan with lid. Add the onion, red pepper, celery and butternut squash, and cook on a low heat for 10 mins.
In a processor add the red onion, garlic, ginger, coriander, honey, spices, lemon juice, glut of olive oil, pinch of salt and pepper and blitz to a rough paste.
Pour the paste into the vegetables and cook off for a minute or two.
Add the chickpeas (water and all), chopped tomatoes, a tin full of water, tomato purée and mix.
Bring to the boil, reduce the heat, replace the lid and simmer until the squash is cooked through. Remove the lid and simmer for a few more minutes until the sauce is slightly reduced. Serve with couscous, chopped herbs and feta.