Seeded flatbreads
Moroccan-style breads with nigella and sesame seeds, great for wrapping and dipping
Vegetable tagine with apricot quinoa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
For the tagine
- 1 tsp coconut oil or olive oil
- 1 red onion, chopped
- 2 garlic cloves, crushed
- ½ butternut squash (500g), chopped into large chunks
- 2 red peppers, chopped
- 400g can chickpeas, drained
- 400g can chopped tomatoes
- 500ml vegan vegetable stock (such as Marigold Vegan Bouillon Powder)
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 2 tsp turmeric
- 2 tsp paprika
- small bunch coriander, chopped
- small bunch mint, chopped, plus extra to serve
- pomegranate seeds, to serve (optional)
For the apricot quinoa
- 280g quinoa
- 80g dried apricots, chopped
- 20g flaked almonds, toasted
For the dressing
- 4 tbsp tahini
- 2 tsp preserved lemon, finely chopped, plus 2 tsp liquid from the jar
- 6 tbsp almond milk
Method
- STEP 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.
- STEP 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.
- STEP 3
To make the tahini dressing, whisk together all the ingredients in a small bowl. Season with a pinch of salt.
- STEP 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.
