Is it just me, or is the weather playing games? One minute, it's sun dresses and iced lattes, and the next, it's back to blankets and hot drinks! Honestly, my internal thermostat is having an identity crisis. But hey, there's a silver lining to this indecisiveness: it's the perfect excuse to indulge in some seriously comforting, feel-good food.
And what’s more comforting than a hearty, flavour-packed tagine? I've been experimenting in the kitchen and whipped up a vegan tagine that's not only delicious but also packed with nutrients! This recipe is a celebration of vibrant flavors and textures, featuring the star of the show: the humble butternut squash. It’s like a warm hug in a bowl, perfect for those days when you need a little extra love.
This recipe is super easy to make, and like a fine wine, it only gets better with time. I actually prepped a double batch before heading off on a little adventure. We had the most amazing time exploring the beautiful landscapes, and spotting the cutest little lambs. It made me realise that we humans are not very popular with the sheep families, they did not think we were their friends at all. I was quite shocked and it really made me think about the way we treat animals, especially the babies.
Anyway, finding good vegan food was a challenge, and we ended up eating a questionable veggie burger one night. So when we got home that night, the homemade tagine was the best homecoming gift. Trust me; next time we are booking a self-catering cottage so I can bring my own recipes!
Let's Get Cooking!
Ingredients
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 5 cloves garlic, finely chopped
- 2 tsp ground cinnamon
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp chilli flakes (or more if you like a kick!)
- A pinch of saffron
- 4 cardamom pods
- 2 bay leaves
- 2 x 400g tins of chopped tomatoes (or 6 medium, ripe tomatoes)
- 1 preserved lemon, finely chopped
- 35g raisins (or chopped dates for a twist!)
- ¾ tsp salt (or to your liking)
- ½ medium butternut squash, cubed
- Black pepper, to taste
- 2 tsp date syrup (or maple syrup)
- 100g kale, tough stems removed and chopped
- 240g cooked chickpeas
- 2 cups cooked couscous or rice, for serving
- Almond flakes and pomegranate arils, for garnish
Method
- Heat the olive oil in a large pot over medium heat. Sauté the diced onion until it becomes translucent, about 7 minutes.
- Add the garlic, cooking until softened and fragrant, about 5 minutes.
- Stir in all the ground spices and fry for a minute, until aromatic. Be careful not to burn the spices. Stir constantly.
- Add the tomatoes, two tins worth of water, saffron, cardamom pods, bay leaves, preserved lemon, raisins, and salt. Simmer, covered, for about 45 minutes until the tomato sauce thickens. Be sure to stir occasionally to avoid it sticking to the bottom of the pan.
- Remove the lid and let excess water evaporate on low-medium heat until the sauce thickens.
- You can cook the squash in the stew (about 20 minutes). But, for better control, roast it at 200°C for 25-30 minutes, or steam for 30 minutes.
- Once the sauce has thickened, season with black pepper and date syrup for taste.
- Toss in the chopped kale, cover, and cook for the last 10 minutes. Alternatively, steam the kale separately and add to the tagine when ready to serve.
- Stir in the cooked chickpeas and allow them to warm through.
- Serve over couscous or rice, garnished with toasted almond flakes and pomegranate seeds.
Tips and Twists
- Spice it up: Feel free to add a pinch of cinnamon for warmth, or a dash of harissa for a fiery kick!
- Veggie Swap: Sweet potatoes or carrots work just as well if you don’t have butternut squash available.
- Nutty Goodness: Try adding some toasted almonds or pistachios for extra crunch.
- Sweetness: A drizzle of maple syrup or a touch of agave can enhance the dish with a balanced sweetness if you don’t have date syrup.
This tagine is a versatile dish that can be adapted to your taste and preference. It's a perfect meal for a chilly evening or a cozy weekend. And remember, this dish makes excellent leftovers, so don't be afraid to double the batch!
Enjoy your tagine adventure!