A traditional aromatic Moroccan dish using fragrant Harissa Paste which can be served with yogurt.
SERVES 4
Prep time: 10 minutes
Cooking time: 30 minutes
INGREDIENTS
1 large red onion
2 garlic cloves
400g butternut squash
50g dried apricots
2 tablespoons vegetable oil
1-2 tablespoons harissa paste
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon cinnamon
400g tin of tomatoes
1 vegetable stock cube
200g bulgar wheat
400g tin of chickpeas
20g fresh parsley
EQUIPMENT
Knife
Chopping board
Peeler
Wooden or silicon spoon
Measuring jug
Measuring spoon
Frying pan
Saucepan
ALLERGENS
Gluten (bulgar wheat)
Celery (stock cube)
SAFE STORING & REHEATING
Cool, refrigerate and eat within 3 days.
Reheat gently until piping hot.
METHOD
Peel and finely slice the onion.
Peel the garlic, cut off the ends and chop finely.
Peel and chop the butternut squash into cubes around 1.5 cm.
Chop the apricots into quarters.
Heat vegetable oil in the frying pan. Add the onion and cook for around 5-10 minutes, stirring often until soft.
Add the squash and fry for 5 minutes until lightly browned.
Add the garlic and cook for another 2 minutes.
Add the harissa paste and spices and mix into the onion and garlic mixture. Cook for around 1 minute and add a little water if it starts to stick.
Add the apricots and tinned tomatoes and stir.
Crumble in the stock cube and add 500ml of water. Bring to the boil, turn down the heat and cook gently for around 15 minutes.
While the tagine is cooking, cook the bulgar wheat in boiling water in the pan for around 8-10 minutes until soft. (follow the instructions on the packet). Drain and leave with the lid on.
Add the chickpeas to the tagine and cook for a final 5 minutes. Taste and add salt and pepper if needed.
Finely chop the parsley, sprinkle over the tagine and serve with the bulgar wheat.
TIP
Add flaked almonds just before you serve to get it an extra crunch. Swap out apricots for prunes. You can use Couscous or rice instead of Bulgar Wheat