My Moroccan Tagine from Food Matters Live
Moroccan tagine 1 large white onion chopped 1 butternut squash diced 2 cloves of garlic chopped 2 tbsp of harissa paste 1 400g tin of tomatoes 1 pint vegetable stock 1 tin of washed lentils 1 tin of washed chickpeas 1 chopped preserves lemon 1 tbsp of ground cumin
12 whole California Prunes
Here’s how This recipe is super easy place all the ingredients into a large Healy pan and heat up to a simmer. Place s lid of the pan and cook gently for 40 minuets until the squash is tender Finish with lots of fresh coriander, mint and yogurt. I like to serve with a quinoa salad dressed in lemon juice, olive oil mint and fresh pomegranate.