Butternut, green olive & apricot tagine
Servings
4
Prep Time
1 hour
Ingredients
Small butternut squash, peeled and cut into large chunks
1 onion, peeled and finely sliced
3 fat garlic cloves, peeled and grated
1 big thumb fresh ginger, peeled and grated
2 tbsp ras el hanout
200ml vegetable bouillon stock
1 cup orange juice
5 tomatoes, quartered
2 carrots, peeled and cut into a large dice
30g dried apricots, roughly chopped
30g green olives
1 tin of butter beans or chickpeas
salt, black pepper, olive oil & veg or rapeseed oil
Instructions
1. Add the onion to a large, heavy-based pan with a generous glug of olive oil and a large pinch of salt and cook over medium-high heat for a few minutes
2. Reduce the heat to low and continue to cook for 15-20 minutes until they are nice and caramelised.
3. Add the garlic, ginger and ras el hanout and cook for about 5-10 minutes further until fragrant.
4. Once fragrant, add the vegetable bouillon, orange juice, tomatoes, carrots, apricots and olives. Bring to the boil, then reduce and simmer for 30 minutes.
5. Meanwhile, steam or boil the squash until it’s tender, then gently add it to the tagine with the drained butterbeans. Taste for seasoning, adjust if needed and serve with couscous or rice…