Denise says:

  • 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

Ingredients:

  • 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

Method

  1. Sauté the onions, garlic, harissa paste and spices in the oil in a large frying pan.
  2. Add all the chopped vegetables, tomatoes, apples, chickpeas, prunes, vegetable stock and lemon juice. Season well and bring to the boil.
  3. Cover the tagine and simmer for about 35 minutes stirring from time to time.
  4. Serve with couscous and garnish with pomegranate seeds and chopped parsley.
Tagged in: Butternut Squash, Carrots, Cherry Tomatoes, Coriander Seeds, cumin, dinner, Family Cooking, lemon, Moroccan, Red Onions, Rosh Hashanah, Sephardi, Succot, Supper, sweet potato