Few days ago my husband suggested that we should give up meat for the whole week. I was a bit shocked, because I know how much he loves his steaks and pork chops, but he didn’t have to repeat it twice. I was up for it.
There are hundreds of vegetarian recipes on the internet and it was hard to choose only few. I decided to start with Moroccan chickpeas and butternut squash tagine. Was it a good choice? Definitively!
The dish is very aromatic and typically for Moroccan cuisines bursting with its unique sweet-savory flavours. The recipe suggests that it should be served with couscous, but we had it with rice and was great too. In a matter of minutes, my husband consumed the whole dish and his comments was ‘absolutely delicious’ and to hear it from a big meat eater was a huge compliment.
Ingredients (serves two with left overs for next day lunch):
1 medium butternut squash, peeled, de-seeded and cut into chunks
1 onion, sliced thinly
1 tsp olive oil
1 tsp corriander seeds, crushed roughly
4 whole garlic cloves, skin on
15g fresh ginger, chopped
49 g pitted dates, chopped
500ml vegetable stock made from 1 cube
2 tbsp Morroccan spice
400g can chickpeas, drained
75g frozen peas
juice of 1/2 lemon
15g toasted flaked almonds (didn't have, omitted)
Preheat oven to 200C/gas mark 6/180C fan. Place the squash in a roasting tin with the onion, drizzle the oil and scatter with the corriander seeds. Add the garlic and roast for 30 minutes or until the squash has softened and is beginning o char. Remove from the oven.
Meanwhile, place the ginger and dates in a large lidded pan with the stock and spice. Bring to boil, cover and simmer for 5-10 minutes until dates are easly mashed. Remove from the heat. When cool enough to handle, take the garlic cloves from the roasting tin, squeeze out the flesh and add to the pan. Blend until smooth using a handheld blender (the mixture will still be quite liquid).
Heat the souce again, add the squash, onion, chickpeas and peas. bring to the boil and simmer for 2-3 minutes, until hot. Season and stir in the lemon juice. Serve with cus cus (or rice), with the almonds scattered over.
Meanwhile, place the ginger and dates in a large lidded pan with the stock and spice. Bring to boil, cover and simmer for 5-10 minutes until dates are easly mashed. Remove from the heat. When cool enough to handle, take the garlic cloves from the roasting tin, squeeze out the flesh and add to the pan. Blend until smooth using a handheld blender (the mixture will still be quite liquid).
Heat the souce again, add the squash, onion, chickpeas and peas. bring to the boil and simmer for 2-3 minutes, until hot. Season and stir in the lemon juice. Serve with cus cus (or rice), with the almonds scattered over.
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