Warming Ginger Tagine

All Recipes

Chilli Rating

Mild

No Chilli

Chilli Rating

Medium

Chilli Rating

Hot

Vegan

Serves

Serving Suggestion:

Fold in chopped coriander and serve with Zesty Lemon Couscous and warmed flatbread.

Ingredients

400g Mexican Chilli Orange Paste

‍

800g tinned plum tomatoes

‍

200g diced white onion

‍

800g diced butternut squash

‍

300g tinned chickpeas

‍

300g chopped carrots

‍

100g dried apricots, diced

‍

2 teaspoons ground ginger

‍

1 tablespoon fennel seeds, coarsely ground

‍

10g chopped coriander

Method

1. Heat some oil in a large lidded pan over medium heat; add onions, ginger and fennel, stir fry at a low heat for 8-10mins. Add Mexican Chilli Orange Paste; stir fry for 1-2mins until fragrant.

‍

2. Add butternut, chickpeas, carrot and apricots; mix well and stir fry for 3-5mins. Add tomatoes; mix well.

‍

3. Partially cover and slow cook on a medium-low heat for 1-1½ hours or until cooked. Add some water if needed.

‍

4. Fold in chopped coriander and serve with Zesty Lemon Couscous and warmed flatbread.

NORTH AFRICANSPICE PASTe

HEADY NORTH AFRICAN SPICE PASTE BLENDED
WITH SWEET CINNAMON AND LEMON

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