Name: Vegetable tagine with apricot quinoa
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 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); 280g quinoa; 80g dried apricots chopped; 20g flaked almonds toasted; 4 tbsp tahini; 2 tsp preserved lemon finely chopped, plus 2 tsp liquid from the jar; 6 tbsp almond milk

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.