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Deliciously quick & easy vegetarian/
​vegan recipes
 

Vegetable Tagine with Chickpeas, Butternut Squash & Eggplant

7/15/2017

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Tagine or Tajine is a North African and Middle Eastern dish and is named after the earthenware pot in which it is cooked.  It usually involves meat or fish but a vegetarian version is also very popular among many. Tagine pot was first mentioned in the famous Arabic story collection from the 9th century  - One Thousand and One Nights. 
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A gorgeous Terracotta Tagine Pot
A tagine pot consists of 2 parts. A circular base that is flat with low sides and a large cone that sits on this base during cooking. The conical shape of the cover is designed to help to return all the condensation to the bottom. I don't own a Tagine pot and I'm sure many of you won't as well. Don't fret - a heavy based non-stick pot with a tight lid will work just as well.
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Ingredients (for 4)
1 tbsp olive oil
1 medium red onion, chopped
2 garlic cloves, pounded
150gm Butternut Squash, peeled and cut into medium sized chunks
150gm Eggplants, cut into large chunks
​1/2 a tin (200gm) diced petit tomatoes (Hunt's)
​1/2 red bell pepper
1 tin (400gm) chickpeas, drained 
1 cup (200ml) vegetable broth
A small bunch of coriander leaves
​A small bunch of mint leaves, extra for garnishing
1 tsp ground cumin
​1 tsp paprika
​1/2 tsp ground cinnamon 
​1 and 1/2 tsp turmeric 
​1 tsp chilli flakes (optional for those who need that extra heat)
Salt

Quinoa
​1/2 cup quinoa
2 cups water 

Method
1) Get all the ingredients ready.
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From the back : Veg Broth, Chickpeas, Diced Tomatoes, Mint leaves, Coriander Leaves, Garlic, Red Onion, Red bell pepper, Butternut Squash and Eggplant
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EV Olive Oil, Ground Cinnamon, Paprika, Ground Cumin & Turmeric
2) Before preparing all the vegetables, rinse and cook the quinoa in a small pot till the water is absorbed. I have used a tri colour quinoa but a white quinoa will do as well. Instead of water, use veg broth for a flavor enhanced quinoa.
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3) Take a medium sized heavy based pot and heat the EV Olive Oil. Fry the chopped onion and garlic for a 3-5 mins. 
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4) Add in the butternut squash chunks. Add a few tbsps of water, stir and cover. This is to ensure the squash chunks don't stick to the base. Let it simmer and cook for 5-7 mins.
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5) Next add in the spice powders and salt.
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6) This will be followed by the diced tomatoes, eggplants, bell pepper, coriander and mint leaves.  Stir and let it cook on medium heat for 5 mins. I am amazed by the vibrantly beautiful red green colour of this dish. And these photos didn't involve any filtering whatsoever.
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7) Add in the veg broth and chickpeas. Stir and cover and let the Tagine simmer undisturbed for 10mins on low heat.
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8) Serve on a bed of quinoa (or brown rice) garnished with mint leaves. Top it off with more chilli flakes, if required. 
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    Hi guys! I'm Nilofar Iyer and I have shared my dishes here for you to cook for your own family and friends with love and most importantly with their long term good health in mind. 

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