Description
This Moroccan Stew is filled with chickpeas, carrot and butternut squash then flavored with warming spices, honey and preserved lemons. Perfect for Meatless Monday and so tasty!
Ingredients
- 1 Tablespoon Oil
- 1 whole Onion, Skin Removed And Sliced
- 2 cloves Garlic, Skin Removed And Minced
- 2 whole Carrots, Diced
- 300 grams Butternut Squash, Diced
- 1-½ teaspoon Ground Coriander
- 1-½ teaspoon Ground Pepper
- 1-½ teaspoon Cayenne
- 1 teaspoon Ground Cinnamon
- ½ teaspoons Ground Ginger
- 1 pinch Saffron Threads
- 1 whole Preserved Lemon, Chopped
- 500 grams Passata
- 250 milliliters Boiled Water
- 1 can (400g Size) Chickpeas, Liquid Drained
- 1 Tablespoon Honey
- Salt To Taste
- 50 grams Spinach
Preparation
Heat oil in a heavy-bottomed casserole pot or a tagine. Saute onion for 5 minutes until softened, then add garlic and saute for another 2 minutes.
Add carrot and squash to pan and cook for 2 minutes. Then add spices and cook for 1 minutes before adding in the preserved lemon, passata and water. Bring to the boil and then simmer for 30 minutes, stirring regularly.
Add chickpeas to pan and continue to cook for another 10 minutes. The tagine should be thick and the vegetables should be tender when it is done. If the tagine appears dry, add a little more water.
Stir in honey, taste and add salt as required. Add spinach to pan and stir until wilted.
Serve tagine alongside fluffy couscous, then top with mint, feta and pomegranate seeds. Enjoy!
