Butternut & Prune Tagine

Butternut & prune tagine, with quinoa, coriander and cumin risotto, green salad, toasted coconut and cucumber raita.

INGREDIENTS
Serves 2
1 tbsp olive oil
1 fennel, peeled and sliced
2 cloves garlic, peeled and crushed
1 tsp ground cinnamon
1 tsp ground cumin
2 tsp ground ginger
400g tin chickpeas
300ml vegetable stock
200g tin chopped tomatoes
150g Prunes
2 tbsp freshly chopped coriander
1 tbsp freshly chopped mint
300gm fresh butternut squash cut into cubes
1 Cup of Quinoa

INSTRUCTIONS

  • Heat oil and sauté the onion until golden

  • Stir in the garlic, cinnamon, cumin and ginger and cook for 30 seconds, stirring. add chickpeas, stock and chopped tomatoes.

  • Bring to a boil, reduce to a simmer, cover and cook for 25 minutes.

  • Add the butternut squash, prunes, cook for 15 minutes until the butternut squash is tender.
    Place quiona in a pan with boiling water and cook for 10-15mins. Then drain and add freshly chopped mint, salt and pepper mixed with a drizzle of olive oil.

  • Season well and serve with chopped coriander and the quinoa and a side salad if preferred.

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