Spicy Vegetable Tagine | Reader's Digest New Zealand

Name: Spicy Vegetable Tagine | Reader's Digest New Zealand
Ingredients: 2 tablespoons olive oil; 1 large red onion, chopped; 4 cloves garlic, sliced; 1 tablespoon shredded fresh ginger; 500 g (1 lb) butternut pumpkin (squash), peeled, seeded and cut into bite-sized chunks; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 1 teaspoon ground coriander; seeds from 6 green cardamom pods, lightly crushed; 3 bay leaves; 800 g (28 oz) can chopped tomatoes; 250 g (8 oz) large carrots, thickly sliced; 300 ml (10 fl oz) vegetable stock; 1/3 cup (40 g) raisins; 1/3 cup (30 g) dried cherries; 125 g (4 oz) okra, sliced lengthwise into thirds; 1 large red capsicum (bell pepper), chopped; 420 g (15 oz) can chickpeas or red kidney beans, drained and rinsed; 1/3 cup (30 g) toasted flaked almonds; chopped flat-leaf (Italian) parsley leaves, to garnish

www.readersdigest.co.nz

Although a one-pot dish on its own, this tagine is superb with the quick and easy couscous recipe given below. If you can’t find dried cherries, use dried or frozen cranberries instead.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.readersdigest.co.nz.

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Ingredients

2 tablespoons olive oil
1 large red onion, chopped
4 cloves garlic, sliced
1 tablespoon shredded fresh ginger
500 g (1 lb) butternut pumpkin (squash), peeled, seeded and cut into bite-sized chunks
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
seeds from 6 green cardamom pods, lightly crushed
3 bay leaves
800 g (28 oz) can chopped tomatoes
250 g (8 oz) large carrots, thickly sliced
300 ml (10 fl oz) vegetable stock
1/3 cup (40 g) raisins
1/3 cup (30 g) dried cherries
125 g (4 oz) okra, sliced lengthwise into thirds
1 large red capsicum (bell pepper), chopped
420 g (15 oz) can chickpeas or red kidney beans, drained and rinsed
1/3 cup (30 g) toasted flaked almonds
chopped flat-leaf (Italian) parsley leaves, to garnish