Roasted Vegetable & Chickpea Inspired Tagine

Name: Roasted Vegetable & Chickpea Inspired Tagine | Asda Good Living
Total time: 1 h 20 min
Yield: 4
Cuisine: African
Ingredients: 1tsp ground coriander; 1tsp ground cumin; 1tsp ground turmeric; 1/2tsp ground ginger; 1tbsp Asda harissa paste; 3tbsp vegetable oil; 2 cloves of garlic, minced; 1 medium onion, sliced; 400g of butternut squash, peeled and cube (1 inch diced); 1 Aubergine, diced and cubed (1 inch diced); 1 red pepper, diced; 400g of chopped tomatoes (1 tin); 250ml of vegetable stock; 400g of Chickpeas (1 tin), washed and drained; Zest and juice of 1 lemon; 30g dried apricots, roughly chopped; 1 pomegranate, seeds knocked out and cleaned; 1 Pack of Asda Growers coriander (30g)

This North African-inspired dish is perfect for our Plant Pot Heroes – tagine is the ultimate one-pot meal!

By Asda Good Living,15th December 2021

Cook: 1 Hour 20 Mins

Serves: 4

Price: £3.94 per serving

Nutritional Information

Each 528g serving contains

Energy
1214kj
290kcal

15%

Fat
11.6g

Low
17%

Saturates
1.1g

Low
6%

Sugars
19g

Low
21%

Salt
1.27g

Low
21%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
230kj/55kcal

Ingredients

1tsp ground coriander

1tsp ground cumin

1tsp ground turmeric

1/2tsp ground ginger

1tbsp Asda harissa paste

3tbsp vegetable oil

2 cloves of garlic, minced

1 medium onion, sliced

400g of butternut squash, peeled and cube (1 inch diced)

1 Aubergine, diced and cubed (1 inch diced)

1 red pepper, diced

400g of chopped tomatoes (1 tin)

250ml of vegetable stock

400g of Chickpeas (1 tin), washed and drained

Zest and juice of 1 lemon

30g dried apricots, roughly chopped

1 pomegranate, seeds knocked out and cleaned

1 Pack of Asda Growers coriander (30g)

Method

In a small bowl mix together the dried spices and 1 Tablespoon of Asda harissa paste.

Next heat 1 tablespoon of oil in an large sauce pan/pot on a medium to high heat. Add garlic, sliced onion and cook for 2 minutes until translucent. Then remove into the bowl with the spice paste mix and return to the heat.

Add the remaining oil to the pot and add the butternut squash, cook for 3 – 5 minutes. Then add the diced aubergine and cook for a further 2 minutes. Next add the diced peppers and cook for 2 minutes.

Once the vegetables look like they are starting to become cooked, in the large pot/sauce pan add the spice mix and sweated onions and stir well for 1 minute to ensure you’ve coated the vegetables. Next add in the chopped tomatoes and vegetable stock (it should just about cover the vegetables, they will sink). Bring to a good simmer and allow to cook for 30 minutes or until the butternut is soft and tender. (remember to stir occasionally and gently so as not to break down the vegetables too much)

Finally, add the washed and drained chickpeas and roughly chopped dried apricots and cook for a further 10 – 15 minutes. Stir through the juice and zest of 1 lemon and ready to serve.

Serve with freshly chopped coriander and scatterings of fresh pomegranate seeds.