Vegetable tagine with apricot quinoa
Niomi Smart's beautifully vibrant vegan recipe is a good source of iron and gives you all 5 of your 5-a-day! Make good use of seasonal vegetables and spices
Ingreadient :
- 1 tsp coconut oil or olive oil
- 1 red onion, chopped
- 2 garlic cloves, crushed
- ½ butternut squash (500g), chopped into large chunks
- 2 red peppers, chopped
- 400g can chickpeas, drained
- 400g can chopped tomatoes
- 500ml vegan vegetable stock (such as Marigold Vegan Bouillon Powder)
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 2 tsp turmeric
- 2 tsp paprika
- small bunch coriander, chopped
- small bunch mint, chopped, plus extra to serve
- pomegranate seeds, to serve (optional)
- 280g quinoa
- 80g dried apricots, chopped
- 20g flaked almonds, toasted
- 4 tbsp tahini
- 2 tsp preserved lemon, finely chopped, plus 2 tsp liquid from the jar
- 6 tbsp almond milk
Direction :
- 1 tsp coconut oil or olive oil
- 1 red onion, chopped
- 2 garlic cloves, crushed
- ½ butternut squash (500g), chopped into large chunks
- 2 red peppers, chopped
- 400g can chickpeas, drained
- 400g can chopped tomatoes
- 500ml vegan vegetable stock (such as Marigold Vegan Bouillon Powder)
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 2 tsp turmeric
- 2 tsp paprika
- small bunch coriander, chopped
- small bunch mint, chopped, plus extra to serve
- pomegranate seeds, to serve (optional)
- 280g quinoa
- 80g dried apricots, chopped
- 20g flaked almonds, toasted
- 4 tbsp tahini
- 2 tsp preserved lemon, finely chopped, plus 2 tsp liquid from the jar
- 6 tbsp almond milk
