A Persian-style Tagine

A variation on Vegetarian Student Kitchen: A Persian-style Stew.

Ingredients (serves 4)

1 x butternut squash
1 x aubergine
2 x tinned tomatoes
1 x green pepper
1 x 400g chickpeas
2 tbsp honey (or agave nectar for a vegan version)
1 tbsp lemon juice
2 tbsp harissa
1 white onion, finely chopped
3 garlic cloves, finely chopped or crushed
1 tsp ground cumin
1 tsp turmeric
1 tsp ground cinammon
Around 5 tbsp olive oil
Salt and pepper

Instructions

  1. Julienne the onion and pepper. Cut the squash and aubergine into chunks. Crush or finely chop the garlic. Drain the chickpeas.
  2. Put the squash and aubergine on a roasting tray and cover with olive oil and season with salt and pepper. Roast in a preheated oven at 200 Celsius (gas mark 6) for 25 minutes.
  3. Once the vegetables are roasted, sauté the onion and garlic in a large pan with a lid or a tagine until the onion is translucent. Add the harissa and spices and fry at a medium heat for another 2-3 minutes.
  4. Add the squash and aubergine and cook until covered with the spices. Next add the tomatoes, honey, lemon juice and salt and pepper and cook for 5 minutes.
  5. Add the chickpeas and peppers and cover and cook for another 15 minutes.
  6. Serve hot with e.g. hummus, couscous, or pitta bread.
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