Butternut Squash & Apricot Tagine

A traditional aromatic Moroccan dish using fragrant Harissa Paste which can be served with yogurt.

SERVES 4

INGREDIENTS

2 tablespoons vegetable oil

1 large red onion, finely sliced

2 garlic cloves sliced

1 teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon turmeric

1 teaspoon cinnamon

1-2 tablespoons harissa paste

50g dried apricots

400g butternut squash, peeled and chopped in to 1.5cm cubes

500ml vegetable stock (made from 1 stock cube)

400g tin chickpeas (drained and rinsed)

400g tin of tomatoes

Large handful fresh parsley

200g bulgar wheat

Salt and pepper 

EQUIPMENT

Chopping board

Knife

Measuring spoons

Wooden spoon

Measuring jug

2 saucepans

Scales

2 saucepans

Kettle

METHOD

1 Peel the onion and slice finely. Peel and slice the garlic. Peel and chop the butternut squash into 1.5cm cute. Chop the apricots into quarters.

2 Heat the oil gently in the saucepan, add the onion and cook gently over a low-medium heat for 5 minutes, stirring every few minutes until soft. Add the sliced garlic and cook for a further 2 minutes.

3 Add the harissa paste and dried spices, stirring quickly to combine with the onions and cook for 1 minute. Loosen with a little vegetable stock if it starts to stick.

4 Add the squash, apricots, vegetable stock and tinned tomatoes. Season with salt and pepper and cook for 15 minutes.

5 White the tagine is cooking, cook the bulgar wheat by placing boiled water in a pan. Add the bulgar wheat and simmer for 8-10 minutes until soft. Drain and leave to stand with the lid on.

6 Add the chickpeas to the squash mixture and cook for a final 5 minutes.

7 Chop the fresh parsley and sprinkle over the tagine and serve with the bulgar wheat.

ALLERGENS

None

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