Warming Ginger, Apricot & Fennel Butternut Tagine (V) (VGN)
GET READY TO COOK
Method:
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.
Ingredients:
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
About this dish
10 portions
1 Mild
Serves:
Mexican Chilli Orange Paste
Chilli Rating:
Product:
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