Name: Vegetable tagine with apricots
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Ingredients: 9.20 gm olive oil; 1 brown onion, halved, cut into wedges; 2 carrots, peeled, coarsely chopped; 2 garlic cloves, crushed; 2 tsp finely grated fresh ginger; 2 tsp cumin seeds; 5.00 gm ground paprika; 1 x 7cm cinnamon stick; Large pinch of saffron threads; 375ml (1 1/2 cups) vegetable liquid stock; 650g butternut pumpkin, deseeded, peeled, coarsely chopped; 250g green beans, topped, cut into 6cm lengths; 100g dried Turkish apricots; 100g fresh dates, halved, pitted; 1 x 400g can chickpeas, rinsed, drained; 2 tsp finely grated lemon rind; 82.50 ml fresh coriander leaves; Greek-style natural yoghurt, to serve

Vegetable tagine with apricots

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Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Flavorful vegetarian tagine packed with wholesome ingredients like dates, apricots, and aromatic spices - a delicious and healthy meal.

Ingredients:

9.20 gm olive oil
1 brown onion, halved, cut into wedges
2 carrots, peeled, coarsely chopped
2 tsp finely grated fresh ginger
2 tsp cumin seeds
5.00 gm ground paprika
1 x 7cm cinnamon stick
Large pinch of saffron threads
375ml (1 1/2 cups) vegetable liquid stock
650g butternut pumpkin, deseeded, peeled, coarsely chopped
250g green beans, topped, cut into 6cm lengths
100g dried Turkish apricots
100g fresh dates, halved, pitted
1 x 400g can chickpeas, rinsed, drained
2 tsp finely grated lemon rind
82.50 ml fresh coriander leaves
Greek-style natural yoghurt, to serve

Instructions:

In a saucepan over medium heat, warm oil. Stir in onion and cook until soft, about 5 minutes. Add carrot, garlic, ginger, cumin seeds, paprika, cinnamon, and saffron, stirring for 30 seconds until aromatic.
Pour in the flavorful stock and let it come to a gentle boil. Introduce the pumpkin, beans, and apricots. Lower the heat to medium and simmer, occasionally stirring, for 15 minutes until the pumpkin is tender. Toss in the dates, chickpeas, and lemon rind, and mix everything together gracefully.
Divide into individual serving bowls and garnish with fresh coriander. Enjoy with a dollop of creamy yogurt on the side.

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