Warming Ginger, Apricot & Fennel Butternut Tagine (V) (VGN)
Get ready to cook
1. Heat some oil in a large lidded pan over medium heat; add onions, ginger and fennel, stir fry at a low heat for 8-10mins. Add Mexican Chilli Orange Paste; stir fry for 1-2mins until fragrant.
2. Add butternut, chickpeas, carrot and apricots; mix well and stir fry for 3-5mins. Add tomatoes; mix well.
3. Partially cover and slow cook on a medium-low heat for 1-1½ hours or until cooked. Add some water if needed.
4. Fold in chopped coriander and serve with Zesty Lemon Couscous and warmed flatbread.
400g Mexican Chilli Orange Paste
800g tinned plum tomatoes
200g diced white onion
800g diced butternut squash
300g tinned chickpeas
300g chopped carrots
100g dried apricots, diced
2 teaspoons ground ginger
1 tablespoon fennel seeds, coarsely ground
10g chopped coriander