- This is a tasty warming vegan main course suitable for the High Holidays.
- The apple adds a natural sweetness as well as meaningful symbolism to the recipe. A straightforward and colourful recipe that I like to serve with wholewheat or plain cous cous.
- Preparation Time: 30 minutes
- Cooking Time: 35 minutes
- Serves: 6 people
- 2 tablespoons – rapeseed oil or olive oil
- 2 red onions, peeled and cut into wedges
- 2 cloves of garlic, roughly chopped
- 2 tablespoons harissa paste
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cumin
- 2 teaspoons turmeric
- 2 small sweet potatoes, peeled and cubed
- 700g butternut squash, peeled and cubed (peeled weight)
- 4 carrots (approx. 250g) peeled and sliced at an angle
- 1 400g tin cherry tomatoes or use 10 cherry tomatoes – halved
- 2 red apples, cored and cut into wedges
- 400g tin chickpeas – drained and rinsed
- 75g prunes
- 150ml vegetable stock
- Juice of 1 lemon
- Salt and pepper to taste
- Garnish: Pomegranate seed and sprigs of parsley
- Sauté the onions, garlic, harissa paste and spices in the oil in a large frying pan.
- Add all the chopped vegetables, tomatoes, apples, chickpeas, prunes, vegetable stock and lemon juice. Season well and bring to the boil.
- Cover the tagine and simmer for about 35 minutes stirring from time to time.
- Serve with couscous and garnish with pomegranate seeds and chopped parsley.
Tagged in: Butternut Squash
, Cherry Tomatoes
, Coriander Seeds
, Family Cooking
, Red Onions
, Rosh Hashanah
, sweet potato