Thick vegetable stews are one of the best things to eat when it is a bit cold. This tagine is also good made with sweet potato. Serve with couscous or rice
The Best Butternut Tagine
A tagine is an earthenware pot with a conical top used for cooking wonderful fragrant stews from North African countries such as Morocco. I use a beautiful one made for me by a friend, but if you don’t have the actual tagine an ovenproof dish with a lid works just as well. The ingredient list is long, but the recipe is simple. Chicken or meat can be added if required.
Ingredients
- 1 tsp ground cinnamon
- 1 stick of cinnamon broken into pieces
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1 whole dried chili
- a few sprigs of fresh rosemary
- 3 cm piece of fresh ginger grated (or 2 tsp ground ginger)
- 6 dried apricots sliced
- 2 onions sliced
- 4 cups of butternut or sweet potato, cut into 3cm cubes.
- 4 clove of garlic cut in half
- 1 kg tomatoes or two tins of chopped tomatoes or any you have frozen
- 1 tin chickpeas
- 1/2 cup olive oil
- Extras
- Chopped fresh coriander or parsley optional
- Plain yoghurt or sour cream optional
Instructions
- Combine all ingredients (except extras) in a big bowl and mix until the vegetables are well coated.
- Tip the whole lot into your tagine or ovenproof dish, close with the lid and bake for an hour at 190C
- Stir once or twice while it’s cooking to stop it sticking
- Top with chopped fresh coriander or parsley. Serve with couscous and a dollop of plain yoghurt