Dinner

Vegetable moroccan tagine is for Dinner.

Vegetable moroccan tagine takes 20 minutes to prepare.

Vegetable moroccan tagine takes 25 minutes to cook.

Vegetable moroccan tagine makes 4 servings.

The ingredients for Vegetable moroccan tagine are:

2 tablespoons olive oil
1 large butternut squash (about 1.25kg/2lb 2oz), peeled,
deseeded and cut into bit-sized chunks
1 teaspoon ground cinnamon
½ teaspoon ground ginger
450ml/16fl oz strong-flavoured veg stock
12 small pitted prunes
2 teaspoons clear honey
2 red peppers, deseeded and cut into chunks
3 tablespoons chopped coriander
2 tablespoons chopped mint, plus extra for sprinkling
1 tablespoon harissa (Moroccan chilli paste)
400g can chickpeas, rinsed and drained

Here is how you make Vegetable moroccan tagine:

To peel the shallots tip them into a bowl and pour over boiling water. Leave for 10 minutes then drain – the skins will peel away easily, without stinging your eyes.Fry the shallots in the oil for 5 minutes until they are softening and browned.Add the squash and spices, and stir for 1 minute.Pour in the stock, season well, then add the prunes and honey. Cover and simmer for 8 minutes.Add the peppers and cook for 8-10 minutes until just tender. Stir in the coriander and mint.Pour 400ml boiling water over the couscous in a bowl, then stir in the harissa with ½ teaspoon of salt. Tip in the chickpeas, then cover and leave for 5 minutes.Fluff up with a fork and serve with the tagine, flaked almonds and extra mint.Number of Servings: 4Recipe submitted by SparkPeople user CALYPTE.

The nutritional information for Vegetable moroccan tagine is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 386.0

• Total Fat: 5.4 g
• Cholesterol: 0.0 mg
• Sodium: 669.9 mg
• Total Carbs: 81.7 g
• Dietary Fiber: 8.7 g
• Protein: 10.3 g

The dietary needs meet for Vegetable moroccan tagine is Vegetarian