Vegetable Tagine With Apricot Quinoa Recipes

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VEGETABLE TAGINE WITH APRICOT QUINOA



Vegetable tagine with apricot quinoa image

Niomi Smart's beautifully vibrant vegan recipe is a good source of iron and gives you all 5 of your 5-a-day! Make good use of seasonal vegetables and spices

Provided by Niomi Smart

Categories     Dinner, Main course

Time 1h15m

Number Of Ingredients 21

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

Steps:

  • 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.

Nutrition Facts : Calories 650 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 31 grams sugar, Fiber 23 grams fiber, Protein 25 grams protein, Sodium 0.5 milligram of sodium

VEGETABLE TAGINE WITH APRICOTS



Vegetable Tagine With Apricots image

Low GI, low fat and diabetes friendly, this is a high fiber very heart healthy recipe. Australian Good Taste - June 2006. Recipe by Gemma Purcell.

Provided by kelly in TO

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

2 teaspoons olive oil
1 brown onion, halved, cut into wedges
2 carrots, peeled, coarsely chopped
2 garlic cloves, crushed
2 teaspoons finely grated fresh ginger
2 teaspoons cumin seeds
2 teaspoons ground paprika
1 (7 cm) cinnamon sticks
1 pinch saffron thread
375 ml vegetable stock
650 g butternut squash, deseeded, peeled, coarsely chopped
250 g green beans, topped, cut into 6cm lengths
100 g turkish dried apricots
100 g fresh dates, halved, pitted
1 (400 g) can chickpeas, rinsed, drained
2 teaspoons finely grated lemon rind
1/3 cup fresh coriander leaves
plain Greek yogurt, to serve

Steps:

  • 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.
  • 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.
  • Spoon among serving bowls and top with coriander. Serve with yogurt.

LAMB TAGINE WITH PRUNES, APRICOTS, AND VEGETABLES



Lamb Tagine with Prunes, Apricots, and Vegetables image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 16

2 pounds (1-inch thick) lamb shoulder chops
1/2 tablespoon vegetable oil, plus 1/2 tablespoon
1 large onion, chopped
1 1/2 cups water
Pinch saffron threads, crumbled
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 large carrots, cut into 1/4-inch thick rounds
1 small sweet potato, peeled and cut into 3/4-inch pieces
3/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
2/3 cup pitted prunes
1/2 cup dried apricots
1 medium yellow squash, cut into 3/4-inch pieces
2 teaspoons honey, optional
Freshly grated nutmeg

Steps:

  • Cut lamb from bones, reserving bones, then cut meat into 1-inch pieces.
  • Heat 1/2 tablespoon oil in a flameproof wide shallow casserole with a tight-fitting lid over moderately high heat until hot but not smoking. Brown meat on all sides in 2 batches, transferring to a plate as browned. Brown bones and transfer to plate.
  • Add remaining 1/2 tablespoon oil to the casserole and cook onion, stirring, until softened. Return meat and bones to pot. Stir in water, saffron, salt, and pepper and bring to a boil. Reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1 1/4 hours.
  • Transfer the lamb to a clean plate and add any meat from lamb bones, discarding bones. Add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely tender, about 10 minutes.
  • Add ginger, cinnamon, prunes, apricots, and squash, simmer, covered, stirring occasionally, until vegetables and fruits are tender, about 5 minutes. Return lamb to stew and add honey. Season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally, 5 minutes.

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