Moroccan Vegetable Tagine
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Cooking tools:
- Dutch oven
- Stove
- Spoon
Ingredients
- 500g butternut squash, peeled and chopped
- 500ml chicken or vegetables stock
- 1 heaped tbsp. tomato puree
- 2 stalks celery, sliced
- 3 cloves garlic, peeled and finely chopped
- 1 tsp. cumin
- 1 tsp. ground coriander
- 1 tsp. salt
- 3 dried, unsulphured apricots, chopped
- 1 large onion, peeled and chopped
- 1 tsp. cinnamon
- ¼ tsp. allspice
- Pinch of cayenne pepper
- 250g cooked chickpeas, drained and rinsed
- Fresh coriander to serve
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