This is an absolute winner for homegrown winter squashes. You get deep Mediterranean flavours and that wonderful sweetness. Delish! If you’re wondering about the photo, this tagine was cooked in a Wonderbag by our Rocket Gardener – see bottom of recipe for more info if you’re intrigued by the Wonderbag!
Ingredients:
- 1 medium squash (or sweet potato), peeled & cut into chunks
- 1/2 red and 1/2 yellow pepper, cut into chunks
- 150g dried apricots
- 1 large onion – roughly chopped
- 3-4 cloves of garlic, crushed
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp turmeric
- 1 can chickpeas
- 1 can chopped tomatoes
- 100ml veg stock
- Handful of fresh coriander
Method:
- Mix the chopped squash with all the spices (paprkia, coriander, cinnamon, turmeric)
- Soak the apricots in a bowl of boiled water until tender (just enough water to cover them – reserve the water later)
- Place a large casserole pot on the hob on a medium heat
- Add a generous splash of olive oil and fry the onions and garlic until they start to soften.
- Add the squash to the pot and add the chick peas and chopped tomatoes.
- Add the water from the apricots, and enough veg stock to cover the mixture and pop the lid on.
- Cook on a low heat. After 15 mins add the apricots.
- Cook on a low heat for 30-45 mins stirring occasionally until the squash is cooked through.
- Add the coriander, stir and serve.
About the Wonderbag:
Our Rocket Gardener received a Wonderbag as a Christmas present and has been a bit bowled over by it. Basically, it’s a foam-filled bean-bag-like contraption that is deisgned to hold the heat. Once you’ve cooked a casserole or stew on the hob for a bit, you can put the whole pot into the bag, put its cushion-like lid on, pull the drawstring tight and let your food slow-cook. It’s honestly a bit brilliant, and we thought we’d share it with our readers for no other reason than we love it!
If using a Wonderbag, you’d follow the recipe up to step 7 then place your dish in your Wonderbag for a couple of hours, then remove and add the coriander to serve.
