Squash tagine with carrots and chickpeas
Recipe provided by: Lisa
Origin of the recipe: Moroccan Cuisine
Number of persons: 4 Persons.
Preparation Time: 0 h 15 min
Cooking Time: 0 h 25 min
Difficulty: Easy
Price: reasonable
Ingredients:
350g pumpkin, peeled, seeded and diced
1 onion, chopped
400g chickpeas, drained canned
500g baby carrots, cut in half lengthwise
400g chopped tomatoes
2 cloves garlic, crushed
1 cube of vegetable broth
6 strands of saffron (optional)
2 tablespoons olive oil
½ teaspoon of cumin
1 pinch of dried chilli
juice of 1 lime
1 pinch paprika
couscous, to serve
Preparation of squash tagine with carrots and chickpeas:
To prepare the recipe for pumpkin tajine with carrots and chickpeas:
Dissolve the stock cube in 300ml of boiling water. Soak the saffron in the broth, if using.
Heat oil in a large saucepan and fry the squash and onion for 5 minutes until the onion is soft but not browned. Add the garlic, coriander and cumin and cook for 1 minute, then add the carrots, halved, chopped tomatoes, peppers and chickpeas. Cover and simmer for 20 minutes until the carrots are tender.
To serve, squeeze over the lemon juice and sprinkle with a pinch of paprika. Serve the squash tagine with carrots and chickpeas with couscous.
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