Ingredients

For the tagine
1 tsp coconut oil or olive oil
1 red onion, chopped
2 garlic cloves, crushed
1/2 butternut squash (500g), deseeded, peeled and chopped
1 large aubergine (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
2 tsp paprika
small bunch coriander, chopped
small bunch mint, chopped, plus extra to serve
pomegranate seeds, to serve (optional) finely chopped, plus 2 tsp liquid from the jar 6 tbsp almond milk
For the apricot quinoa
280g quinoa
80g dried apricots, chopped
20g flaked almonds, toasted
For the dressing
4 tbsp tahini
2 tsp preserved lemon
I wanted to show how simple it is to incorporate their punchy flavours into dishes at home...

Instructions

1.1 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.
2.2 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.
3.3 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.

Vegan tagine. 

This month, Niomi Smart shares her recipe for a flavour-packed Moroccan dish.

photograph MIKE ENGLISH

Vegetable tagine with apricot quinoa

As ingredients like pomegranates and preserved lemons are more readily available now, I wanted to show how simple it is to incorporate their punchy flavours into dishes at home. This vegan recipe is a good source of iron and gives you all 5 of your 5-a-day!

SERVES 4

Ingredients

For the tagine
1 tsp coconut oil or olive oil
1 red onion, chopped
2 garlic cloves, crushed
1/2 butternut squash (500g), deseeded, peeled and chopped
1 large aubergine (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
2 tsp paprika
small bunch coriander, chopped
small bunch mint, chopped, plus extra to serve
pomegranate seeds, to serve (optional)

For the apricot quinoa
280g quinoa
80g dried apricots, chopped
20g flaked almonds, toasted

For the dressing
4 tbsp tahini
2 tsp preserved lemon, finely chopped,
plus 2 tsp liquid from the jar
6 tbsp almond milk

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.

GOOD TO KNOW vegan • low fat • calcium • folate • fibre • vit c • iron • 5 of 5-a-day
PER SERVING 650 kcals • fat 20g • saturates 3g • carbs 80g • sugars 31g • fibre 23g • protein 25g • salt 0.5g

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