- Cook Time: 30 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 650
- Carbohydrate Content: 80g
- Fat Content: 20g
- Fiber Content: 23g
- Protein Content: 25g
- Saturated Fat Content: 3g
- Sodium Content: 0.5g
- Sugar Content: 31g
Vegetable tagine with apricot quinoa Recipe
Vegetable tagine with apricot quinoa is a Healthy vegan recipe for 4 people, takes only 45 mins; recipe has coconut oil, red onion and garlic cloves.
Ingredients
- Chopped Tomatoes - 400g can chopped tomatoes
- Coriander - small bunch coriander, chopped
- Turmeric - 2 tsp turmeric
- Red Onion - 1 red onion, chopped
- Vegetable Stock - 500ml vegan vegetable stock (such as Marigold Vegan Bouillon Powder)
- Mint - small bunch mint, chopped, plus extra to serve
- Tahini - 4 tbsp tahini
- Garlic Cloves - 2 garlic cloves, crushed
- Paprika - 2 tsp paprika
- Ground Cumin - 1 tsp ground cumin
- Butternut Squash - 1/2 butternut squash (500g), chopped into large chunks
- Quinoa - 280g quinoa
- Ground Cinnamon - 1 tsp ground cinnamon
- Preserved Lemon - 2 tsp preserved lemon, finely chopped, plus 2 tsp liquid from the jar
- Chickpeas - 400g can chickpeas, drained
- Coconut Oil - 1 tsp coconut oil or olive oil
- Flaked Almonds - 20g flaked almonds, toasted
- Almond Milk - 6 tbsp almond milk
- Pomegranate Seeds - pomegranate seeds, to serve (optional)
- Red Peppers - 2 red peppers, chopped
- Dried Apricots - 80g dried apricots, chopped
Instructions
- 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.
- 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.
- To make the tahini dressing, whisk together all the ingredients in a small bowl. Season with a pinch of salt.
- 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.
