1 medium butternut squash or similar, peeled, deseeded and cut into 2 cm cubes
1 eggplant, cut into 2 cm cubes
1 large red onion, roughly chopped
1 large red pepper, roughly chopped
1 tin chick peas, drained
1 cup quinoa, cooked and drained
Good handful pomegranate seeds
Handful toasted almond slivers for garnish
2 plump cloves garlic, crushed
Coriander for garnish
Rosemary for garnish
1 full tsp ground cumin
1 full tsp ground coriander
1 tsp harissa paste
1 tin chopped tomatoes
100g dried apricots chopped into quarters
2 tsp honey
Brown the Squash, eggplant and pepper in a very hot pan with some oil (I use olive). Please don’t skip this step even though its a pain as it really does affect the finished Tagine.
While this is happening, soften the onions and garlic in a lidded saucepan large enough to accommodate the whole recipe eventually. Add the chopped tomatoes, spices, harissa sauce, chick peas, honey and apricots.
Add the browned vegetables to this saucepan once they are ready and let everything cook together but not until anything gets mushy.
Cook quinoa separately and add at end when the Tagine is fully cooked.
Toast slivered almonds in small frying pan.
Toss on pomegranate seeds, almond slivers and garnish with fresh coriander and rosemary.