I adore Moroccan tagines (stews) and they work incredibly well as vegetarian/vegan dishes. This one combines two kinds of 'squash' - earthy sweet pumpkin (or butternut squash), with the fresh rather watery taste of vegetable marrow or courgettes (zucchini). To get the pretty striped effect on the marrow or courgettes, simply strip the peel from the ridged part of the skin using a Y shaped peeler. Serve this dish with cous-cous and some fiery harissa on the side.
Pumpkin and Marrow Tagine
Photographed yesterday in natural light
Ingredients
1/2 a medium pumpkin or 1/2 a large butternut squash peeled, deseeded and cut into chunks.
A few sprigs of thyme (optional)
1/2 large vegetable marrow deseeded, or 4 large courgettes (zucchini), cut into chunks
Vegetable oil for roasting and frying
1 large onion finely chopped
4 large cloves garlic crushed
1 tbs fresh ginger finely chopped or crushed
A generous pinch of saffron strands or 1/2 tsp Saffron powder.
1 tbsp paprika
2 tsp cumin seeds
2 tsp ground coriander
1 x 400g tin of chopped tomatoes and 2 tbs tomato puree
1 x 400g tin chickpeas drained
4 pickled lemons, deseeded and cut into quarters (optional)
Salt and pepper to season
Pomegranate seeds and coriander leaves to garnish (optional)
Method
http://www.bbcgoodfood.com/glossary/harissa
Pumpkin and Marrow Tagine
Photographed yesterday in natural light
Ingredients
1/2 a medium pumpkin or 1/2 a large butternut squash peeled, deseeded and cut into chunks.
A few sprigs of thyme (optional)
1/2 large vegetable marrow deseeded, or 4 large courgettes (zucchini), cut into chunks
Vegetable oil for roasting and frying
1 large onion finely chopped
4 large cloves garlic crushed
1 tbs fresh ginger finely chopped or crushed
A generous pinch of saffron strands or 1/2 tsp Saffron powder.
1 tbsp paprika
2 tsp cumin seeds
2 tsp ground coriander
1 x 400g tin of chopped tomatoes and 2 tbs tomato puree
1 x 400g tin chickpeas drained
4 pickled lemons, deseeded and cut into quarters (optional)
Salt and pepper to season
Pomegranate seeds and coriander leaves to garnish (optional)
Method
- Place the pieces of pumpkin/squash onto a non-stick baking tray and drizzle with olive oil. Scatter with thyme leaves. Roast in a preheated oven at 180C for 25 minutes until pumpkin/squash is cooked through and golden on the edges.
- In a large pan,cook the onion in oil until softened. Add the garlic and ginger, cumin, coriander and paprika and cook for a few minutes more.
- Add the tin of tomatoes and then the saffron and pickled lemons and simmer gently for 1/2 an hour until sauce thickens and reduces slightly.
- Meanwhile, place the chunks of marrow/courgette in boiling water and simmer until tender. At this point you can hold everything until shortly before you wish to serve. I left mine overnight.
- Add the chick peas, marrow/courgette and roasted pumpkin/squash to the sauce and gently heat through.
- Garnish with coriander leaves and pomegranate seeds.
http://www.bbcgoodfood.com/glossary/harissa
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