Apricot & Veggie Tagine
“Lovely little pull quote from Rhiannon about her dish and why it’s so yummy to go here please.”
SERVES x
PREP TIME xx MINUTES
COOKS TIME x HOUR 15 MINUTES
DIFFICULTY SUPER EASY
Ingredients
Olive oil
1 aubergine, sliced into cubes
1 courgette, sliced into chunks
1 carrot, sliced into chunks
1 red pepper, diced
1 400g tin chickpeas, drained
1 red onion, diced
1 tbsp garlic paste
2 tsp smoked paprika
2 tsp cayenne pepper
2 tsp ras el hanout
2 tbsp tomato puree
10 cherry tomatoes, halved
120g dried apricots, chopped
1 tbsp honey (optional)
Juice from 1/2 lemon
350ml water
Salt & Pepper
360g quinoa
Juice ½ lime
Handful coriander, chopped
Method
1.
Preheat the oven to 180°C.
2.
Add the aubergine, courgette, carrot and red pepper to a roasting tray, sprinkle with a teaspoon smoked paprika and drizzle with olive oil. Place in the oven for 25-30 minutes to roast, shaking the tray halfway through.
3.
In another lined tray, spread out the drained chickpeas, sprinkled with one teaspoon of cayenne pepper and a small drizzle of oil. Pop in the oven for 18-20 minutes until golden brown and lightly toasted.
4.
Meanwhile, fry the red onion in a drizzle of oil, stirring for 3 minutes until it starts to soften. Add the garlic paste and stir, then add a teaspoon of each of the spices.
5.
Turn the heat down to low, squeeze in the tomato puree, and add the cherry tomatoes and half of the dried apricots. If using, add in the honey and stir, ensuring it doesn’t stick to the pan. Add the lemon juice and gradually add the water bit by bit, allowing it to come to a gentle simmer. Add a pinch of salt and some cracked pepper, and simmer for 8-10 minutes, until it forms a thick sauce. Add a little more water if It starts to become too sticky.
6.
Cook the quinoa according to pack instructions – boiling for approximately 12-15 minutes. Once cooked, squeeze in the lime juice, the other half of the chopped dried apricots, and the coriander.
7.
Once roasted, combine the chickpeas with the veg, and pour over the tomato sauce, mixing well to coat.
8.
Serve the veg and quinoa garnished with some coriander, flaked almonds, and yoghurt, and enjoy!
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