Vegetable Tagine with Apricots

Name: Vegetable Tagine with Apricots
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 tsp olive oil; 1 brown onion; 2 carrots; 2 garlic cloves; 2 tsp finely grated fresh ginger; 2 tsp cumin seeds; 2 tsp ground paprika; 1 cinnamon sticks (7 cm); 1 pinch saffron thread; 375 ml vegetable stock; 650 g butternut squash; 250 g green beans; 100 g turkish dried apricots; 100 g fresh dates; 1 can chickpeas (400 g); 2 tsp finely grated lemon rind; 0.333 cup fresh coriander leaves; plain Greek yogurt

Chickpeas, turkish apricots and carrots simmered on the stove and spiced with ginger and cumin for a Moroccan tagine. It's finished with coriander.

45 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 25 min · 45 min total
Difficulty: medium

1
Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add the carrot, garlic, ginger, cumin seeds, paprika, cinnamon and saffron and cook, stirring, for 30 seconds or until aromatic.
2
Add stock and bring to the boil. Add the pumpkin, beans and apricots. Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until the pumpkin is tender. Add dates, chickpeas and lemon rind and stir to combine.
15 min
3
Spoon among serving bowls and top with coriander. Serve with yogurt.