Vegetable tagine with apricot quinoa

Healthy vegan recipe for 4 people, takes only 45 mins; recipe has coconut oil, red onion, garlic cloves, butternut squash, red peppers, chickpeas, chopped tomatoes, vegetable stock, ground cinnamon, ground cumin, turmeric, paprika, coriander, mint, pomegranate seeds, quinoa, dried apricots, flaked almonds, tahini, preserved lemon and almond milk.

Vegetable tagine with apricot quinoa

Vegetable tagine with apricot quinoa

Recipe by Chef Soomro Course: Healthy vegan
Servings

4

servings
Prep time

30 mins

Ingredients

  • Coconut Oil: 1 tsp coconut oil or olive oil
  • Red Onion: 1 red onion, chopped
  • Garlic Cloves: 2 garlic cloves, crushed
  • Butternut Squash: 1/2 butternut squash (500g), chopped into large chunks
  • Red Peppers: 2 red peppers, chopped
  • Chickpeas: 400g can chickpeas, drained
  • Chopped Tomatoes: 400g can chopped tomatoes
  • Vegetable Stock: 500ml vegan vegetable stock (such as Marigold Vegan Bouillon Powder)
  • Ground Cinnamon: 1 tsp ground cinnamon
  • Ground Cumin: 1 tsp ground cumin
  • Turmeric: 2 tsp turmeric
  • Paprika: 2 tsp paprika
  • Coriander: small bunch coriander, chopped
  • Mint: small bunch mint, chopped, plus extra to serve
  • Pomegranate Seeds: pomegranate seeds, to serve (optional)
  • Quinoa: 280g quinoa
  • Dried Apricots: 80g dried apricots, chopped
  • Flaked Almonds: 20g flaked almonds, toasted
  • Tahini: 4 tbsp tahini
  • Preserved Lemon: 2 tsp preserved lemon, finely chopped, plus 2 tsp liquid from the jar
  • Almond Milk: 6 tbsp almond milk

Directions

  1. Heat the oil in a large frying pan and fry the onion over a 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.
  3. To make the tahini dressing, whisk together all the ingredients in a small bowl. Season with a pinch of salt.
  4. Serve the quinoa with the tagine, and drizzle the tahini dressing over the top. Scatter over some chopped coriander and mint and the pomegranate seeds, if using, to finish.