Beetroot & Squash Tagine
Serves:
4
Difficulty:
Medium
Ready in:
2 hours
- 2 onions, finely sliced
- 1 small butternut squash, peeled and cut into 2cm chunks drained
- 100g beetroot, peeled and cut into 2 cm cubes
- 1 thyme sprig
- 40g dried apricots, chopped
- 25g sultanas
- 1/2 tsp turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp paprika
- 1/2 tsp cumin
- 2 tbsp tomato puree
- 100g chickpeas
- 800g chopped tomatoes, canned
- 250ml prepared vegan vegetable stock
- 1 tbsp olive or rapeseed oil
- 2 mint sprigs, leaves shredded
- small handful coriander, leaves shredded
- Preheat the oven to 150°C.
- Add the oil to a pan and add the onions, cook over a low-medium heat until they are golden.
- Add the diced squash, beetroot, thyme, apricots and sultanas to the onion along with all the ground spices and gently cook over a low heat for 5-10 minutes.
- Add the tomato puree and continue to cook for a further 5 minutes.
- Add the chickpeas, chopped tomatoes and vegetable stock to the pan and bring to a simmer. Cover tightly with a lid and place into the preheated oven for 1.5 hours.
- Remove and leave to rest for 10 minutes. Add a little more stock if the dish is too dry. Stir in the herbs and serve.
