Summer Chickpea Tagine
Vegan summer chickpea tagine with butternut squash, peppers, apricots and rose harissa. Ready in 55 minutes.
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Cooking tools:
- Pan
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Spoon
- Stove
- Oven
Ingredients
- 1 onion
- 4 cloves of garlic
- 1 tsp ground cumin
- ½ tsp ground cardamom
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- ¼ tsp ground cinnamon
- 2 tbsp rose harissa paste
- 2 tbsp tomato paste
- 1 red pepper
- 1 yellow pepper
- 1 butternut squash
- 80g dried apricots
- 1 x 400g can of chickpeas
- 250ml vegetable stock
- 1 400g tin of cherry tomatoes
- 20g flaked almonds
- 150g plant-based yoghurt
- 2 tbsp tahini
- 1 lemon
- ¼ tsp salt
- 40g pea shoots
- 15g flaked almonds
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