Tagine
One of my favourite suppers from my Re-Nourish book! You don’t need a traditional tagine dish to make it, any ovenproof pan with a lid will be just fine. Chickpea or turkey are delicious in this.
SERVES 4
PREP TIME 15 MINUTES
COOKS TIME 1 HOUR 15 MINUTES
DIFFICULTY EASY
Ingredients
2 tbsp olive oil
1 white onion, finely diced
3 garlic cloves, minced
1 tsp grated fresh ginger
400g turkey breast, cut into 2cm pieces or a 400g tin of chickpeas
1 cinnamon stick
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground turmeric
1⁄2 tsp cayenne pepper
1 small butternut squash, peeled, deseeded and chopped
1 aubergine, chopped
1 carrot, chopped
1 400g tin chickpeas, drained and rinsed
1 400g tin chopped tomatoes
400ml water
1 tbsp lemon juice
handful of chopped dried apricots
salt and black pepper
To serve: chopped coriander, cooked brown rice
Method
1.
Preheat the oven to 200°C (fan assisted)/220°C/425°F/gas 7.
2.
In a large flameproof and ovenproof pan (or tagine dish if you have one) heat the olive oil over a medium heat. Add the onion and sweat down for 3–4 minutes.
3.
Add the garlic and ginger and sweat for a further minute, then add the turkey and cook for 5 minutes until it starts to brown. Add all the spices and cook for a minute or so until they become fragrant.
4.
Next add the butternut squash, aubergine, carrot, chickpeas, chopped tomatoes, water and lemon juice. Stir to combine and then season to taste.
5.
Bring to the boil, then cover and place in the oven for 1 hour. After 30 minutes, reduce the oven temperature to 150°C (fan assisted)/ 170°C/325°F/gas mark 3 and give the tagine a good stir.
6.
At the end of the cooking time the meat and vegetables should be incredibly tender. Stir through the apricots, then taste and adjust the seasoning if necessary, adding more lemon juice if the dish needs a bit of zing. Sprinkle with coriander and serve with brown rice.
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