This is quite possibly my favorite meal ever! I have been obsessed with tagines for as long as I can remember. A tagine is a traditional North African stew that derives its name from the clay cooking pot in which it is traditionally cooked. Tagines usually have ingredients such as chickpeas, dried fruit and a wide array of vegetables all delicately flavored with a blend of spices such as earthy coriander and warming cumin.Tagines are kind of like stir try’s in the sense that you can add whatever you have. If you don’t have sultanas you can add prunes, dates, apricots or raisins. You also don’t have to use squash and courgettes this would taste equally amazing with sweet potato, aubergines,green beans, carrots or peppers; the possibilties are endless! I am obsessed with the combination of dried fruit and spices that make this a wonderfully flavorsome dish that isn’t too hot or spicy. I love nothing more than coming home on a cold evening to tuck into a bowl of this warming comfort food with an array of vegetables, morish chickpeas, sweet raisins and a hint or earthy spice. The recipe below is not really a tagine as I didn’t cook it in a tagine (confusing I know) but I always call anything with spices and dried fruit a tagine because it sounds so much more appealing than stew! Anyway I hope you enjoy this tagine that isn’t really a tagine!
Butternut squash is one of my favorite winter vegetables and a veritable superfood. The wonderfully vibrant orange color of butternut squash is thanks to beta carotene. In the body beta carotene is converted to vitamin A a fat soluble vitamin which plays an important role in the maintanence of good eye health as well as healthy skin. It is rich in vitamin A that just one serving contains three times your daily vitamin A requirement. In addition butternut squash is rich in potassium. Potassium plays an integral role in the regulation of blood pressure as well as maintaining the fluid balance of the body which is necessary for good cell functioning.
- 1 large onion diced
- 2 tsp finely chopped red chili
- 2 tsp crushed garlic
- 2 tsp ground cumin
- 1+1/2 tsp ground coriander
- 1 tsp ground paprika
- 2 cups of vegetables stock
- 400g chopped tomatoes (1 tin)
- 2 cups butternut squash cubed
- 2 small courgettes halved and sliced
- 1 tin cooked chickpeas
- ¼ cup sultanas
- On a high heat sauté the onion and garlic in some coconut oil for 5-7 minutes.
- Add in the chili and spices and cook for another minute.
- Season with salt and pepper.
- To the pot add the butternut squash, tomatoes and half the stock.
- Allow the butternut squash to gently boil for 25-35 minutes or until tender adding the stock as required.
- Once the butternut squash is quite tender add in the courgettes, chickpeas and sultanas.
- Allow everything to boil gently for 10 minutes by which time the courgettes should be tender.
- Remove rom the heat and serve over some quinoa along with a generous sprinkling of chopped coriander and flaked almonds.