Moroccan One Pot Tagine

Name: Moroccan One Pot Tagine
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Ingredients: 5 tablespoons Vegetable oil; 3 Garlic cloves (minced); 0 thumb-sized piece Ginger grated; 1 Onion, finely diced; 1 Butternut squash, chopped into cubes; 420 ml Stock; 1 Lemon, juiced; 0.5 cup Flaked almonds; 400 g Chickpeas, drained; 400 g Butterbeans, drained; 0.5 cup Dried apricot, chopped into pieces; 420 ml Boiling water; 1 tbsp Butter; 1 tbsp Olive oil; 0.5 tsp Salt; 1.5 cups Couscous; 0.5 cup Green olives, chopped into pieces; 0 A handful Fresh coriander, to serve

[[ recipeID=recipe-8lhqn1pkv, title=Moroccan One Pot Tagine ]]

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5 tablespoons Vegetable oil
3 Garlic cloves (minced)
thumb-sized piece Ginger grated
1 Onion, finely diced
1 Butternut squash, chopped into cubes
420 ml Stock
1 Lemon, juiced
½ cup Flaked almonds
400 g Chickpeas, drained
400 g Butterbeans, drained
½ cup Dried apricot, chopped into pieces
420 ml Boiling water
1 tbsp Butter
1 tbsp Olive oil
½ tsp Salt
1 ½ cups Couscous
½ cup Green olives, chopped into pieces
A handful Fresh coriander, to serve

Instructions

Preheat oven to 200°C/180°C fan /400°F/ gas mark 6
In an oven-proof heavy saucepan, heat the vegetable oil for 30 seconds
Add the garlic, ginger, and onion, and cook for 5 minutes until the onion is softened
Add your first Teaspoon Club spice packet and coat the onion. Add the butternut squash and cook for 1-2 minutes, stiring to mix the spices through completely
Pour in the stock and lemon juice, season, place the lid on the pan, and place in the oven for 15 minutes
While the tagine cooks, brown the flaked almonds by dry frying in a non-stick frying pan for 5 minutes, turning frequently to make sure they don’t catch and burn
After 15 minutes, stir through the chickpeas, butterbeans and return to the oven for 10 minutes
While you wait, pour the boiling water, olive oil, salt, and butter into a pan and bring to the boil. Remove the pan from the heat, tip in the couscous, stir once, cover, and set aside for 5 minutes
After 5 minutes, fluff the couscous with a fork
After the tagine has rested for 10 minutes, add the apricots, coriander, and green olives and stir through
Serve the tagine hot with couscous and sprinkle over the flaked almonds

Notes

Served with fluffy couscous and toasted almond flakes, this one pot is as much of a delicious mid week meal as it is a dinner party crowd pleaser