Happy Sunday everyone! It really feels like we’re in the middle of Autumn now; I can’t wait to eat warming one-pot dinners again with all the veggies and spices! Sorry summer, but I prefer autumnal food so much more! Hello pumpkins, squash, parsnips, sweet potatoes, soups, curries, stews as well as all the delicious seasonal fruits like pears, plums, apples and figs. Mmmmmmm….. That’s why I’m sharing this recipe today. It was actually already in the dinners recipe section when the blog launched back in May, but as I made something very similar this week (and because I love it!) I thought I’d repost it on the blog! It’s so warming and hearty on these dark October nights! Hope you enjoy!
The combination of flavours and textures in this tagine works so well. Roasted butternut squash and pepper, slightly crunchy carrots, tender chickpeas and sweet apricots in a dreamy ginger and turmeric tomato rich sauce, with hints of cumin and chilli. Ahhhhh… Ginger and turmeric are my two favourite spices and together they produce such depth of flavour in this hearty, nourishing tagine. Roasting the veg first means they take on all the flavours of the spices. This might take a bit longer than my other dinner recipes, but the result is so worth it. Defo one for the weekend to share with the whole family! It’s so simple, delicious and packed with goodness. Its very cheap too as it uses basic store cupboard ingredients and will easily serve 4. Feel free to swap any of the veggies for what you have in the fridge or bulk it up with more veg, chickpeas or beans. Whatever floats your boat! I love serving it with a sprinkling of crunchy cashews, chilli flakes, coriander leaves and brown rice.
Packed full of veggies, colour, flavour and texture
Vegan, Dairy-free, Gluten-free, Wheat-Free
1 small Butternut squash
1 Medium Carrot
2 tbsp Olive oil (or coconut oil), plus extra for frying
1 x 400g tin Chickpeas, drained and rinsed
1 x 400g tin Chopped Tomatoes
1 Red Onion
2 Garlic Cloves
1/2 thumb sized piece of fresh ginger
80g Dried Apricots, chopped into halves
2 tsp ground ginger
2 ½ tsp Turmeric
1 ½ tsp ground cumin
1 tsp ground coriander
Few pinches of cayenne pepper
Salt and black pepper
1 tbsp Tomato Puree
Cashews, to serve
- Preheat the oven to 200 C fan.
- Peal and chop the butternut squash and carrot into bite-sized chunks. Deseed and chop the pepper into chunks.
- Put the squash, carrot and pepper onto a large baking tray, drizzle over the oil and sprinkle over the ground ginger and 1 ½ teaspoons of the turmeric with some salt and black pepper.
- Mix everything together until the veg is covered with the spice.
- Roast in the oven for 30 minutes, adding the chickpeas for the last 10 minutes.
- Roughly chop the onion, finely chop the garlic and finely grate the fresh ginger. Fry in a large saucepan (preferably oven proof) with the apricots, spices (remaining turmeric, cumin, coriander and cayenne pepper) and some olive oil.
- Cook for about 5 minutes on a medium heat until the onions have softened.
- Stir in the tomato puree and continue to cook for a few more minutes.
- Season with salt and pepper, then tip in the chopped tomatoes with a good splash of water. Finally add the passata. (when the roasted veg and chickpeas are done, turn the oven down to 180 C fan)
- Gently heat through before tipping the roasted veg and chickpeas into the pan. Mix everything together and transfer to a large ovenproof dish.
- Cook for 15 minutes at 180 C to let all the flavours develop and taste lush.
- Once ready, sprinkle with cashew nuts and serve. I love it with brown rice and flatbreads!
- Serve it with any other veggies or brown rice, quinoa or couscous. Flatbreads are also great for mopping up the sauce! I love maize couscous which is gluten-free and available from bigger supermarkets. Cauliflower rice is yummy too if you’re looking for something a bit lighter.
- You can use any veg you have in the fridge. I made this once when I didn’t have any onion or peppers, and used cauliflower and lentils instead and it was still lush!
- Don’t worry if you don’t eat it all on one night, it’s so nice the next day! Keep in an airtight container in the fridge or it can be frozen so you’ve always got a yummy meal to hand.
- This makes a great lunch the next day. Lovely with toast, fresh rocket, sliced avo and a dollop of coconut yogurt.
Making this veggie tagine? Make sure you tag me on Instagram, Facebook and Twitter so I can see all of your wonderful recreations! Tag me using the hashtag #elliesrecipes too! You can also like and comment below. Muchas Gracias!! 😊 Another recipe coming next Sunday. Have a fantastic week!