VEGETABLE TAGINE WITH APRICOT QUINOA
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
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
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
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
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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