Warming Ginger, Apricot & Fennel Butternut Tagine (V) (VGN)

Get ready to cook

Method: 

1. Heat some oil in a large lidded pan over medium heat; add onions, ginger and fennel, stir fry at a low heat for 8-10mins. Add Mexican Chilli Orange Paste; stir fry for 1-2mins until fragrant.

2. Add butternut, chickpeas, carrot and apricots; mix well and stir fry for 3-5mins. Add tomatoes; mix well.

3. Partially cover and slow cook on a medium-low heat for 1-1½ hours or until cooked. Add some water if needed.

4. Fold in chopped coriander and serve with Zesty Lemon Couscous and warmed flatbread.

Ingredients:

400g Mexican Chilli Orange Paste

800g tinned plum tomatoes

200g diced white onion

800g diced butternut squash

300g tinned chickpeas

300g chopped carrots

100g dried apricots, diced

2 teaspoons ground ginger

1 tablespoon fennel seeds, coarsely ground

10g chopped coriander

About this dish

10 portions

1 Mild

Serves:

Mexican Orange Chilli Paste

Chilli Rating:

Product:

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