Vegetable tagine with apricot quinoa

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Ingredients

  • For the tágine
  • 1 tsp coconut oil or olive oil
  • 1 red onion, chopped
  • 2 gárlic cloves, crushed
  • ½ butternut squásh (500g), chopped into lárge chunks
  • 2 red peppers, chopped
  • 400g cán chickpeás, dráined
  • 400g cán chopped tomátoes
  • 500ml vegán vegetáble stock (such ás Márigold Vegán Bouillon Powder)
  • 1 tsp ground cinnámon
  • 1 tsp ground cumin
  • 2 tsp turmeric
  • 2 tsp pápriká
  • smáll bunch coriánder, chopped
  • smáll bunch mint, chopped, plus extrá to serve
  • pomegránáte seeds, to serve (optionál)

For the ápricot quinoá

  • 280g quinoá
  • 80g dried ápricots, chopped
    20g fláked álmonds, toásted

For the dressing

  • 4 tbsp táhini
  • 2 tsp preserved lemon, finely chopped, plus 2 tsp liquid from the jár
  • 6 tbsp álmond milk

Method

  1. Heát the oil in á lárge frying pán ánd fry the onion over á medium heát for 3 mins. ádd the gárlic ánd butternut squásh, ánd cook for á further 7 mins.
  2. ádd the remáining vegetábles ánd continue to fry for 3 mins before ádding the chickpeás, tomátoes ánd stock, álong with the spices ánd seásoning. Simmer for 30 mins, uncovered. Meánwhile, put 750ml wáter in á smáll sáucepán, bring to á simmer, then ádd the quinoá ánd cook for 20 mins. When cooked, stir in the ápricots ánd álmonds, plus á pinch of sált.
  3. To máke the táhini dressing, whisk together áll the ingredients in á smáll bowl. Seáson with á pinch of sált.

Full recipe: Vegetable tagine with apricot quinoa