vegetable tagine with apricot quinoa

Ingredients :
  • 1 tsp coconut oil or olive oil
  • 1 red onion, chopped
  • 2 garlic cloves, crushed
  • ½ butternut squash (500g), chopped into large chunks
  • 2 red peppers, chopped
  • 400g can chickpeas, drained
  • 400g can chopped tomatoes
  • 500ml vegan vegetable stock (such as Marigold Vegan Bouillon Powder)
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 2 tsp turmeric
  • 2 tsp paprika
  • small bunch coriander, chopped
  • small bunch mint, chopped, plus extra to serve
  • pomegranate seeds, to serve (optional)
  • For the apricot quinoa
  • 280g quinoa
  • 80g dried apricots, chopped
  • 20g flaked almonds, toasted
Method :
  1. Heat the oil in a large frying pan and fry the onion over medium heat for 3 mins. Add the garlic and butternut squash, and cook for a further 7 mins.
  2. Add the remaining vegetables and continue to fry for 3 mins before adding the chickpeas, tomatoes and stock, along with the spices and seasoning. Simmer for 30 mins, uncovered. Meanwhile, put 750ml water in a small saucepan, bring to a simmer, then add the quinoa and cook for 20 mins. When cooked, stir in the apricots and almonds, plus a pinch of salt.
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