Simple to make and absolutely delicious, this recipe from Rebel Angel will quickly become a favourite in your weekly meal rotation.
Bringing together Ras el Hanout and harissa with a bunch of fresh veggies, it’s packed with natural goodness and bursting with gorgeous Moroccan flavours.
Serve it with couscous and you can even enjoy leftovers for lunch the next day.
Overview:
Prep time: 15 minutes
Cook time: 45 minutes
Serves: 4 people
Ingredients:
1/2 butternut squash, peeled & diced
Oil
Salt & pepper, to taste
5 tsp Ras el Hanout
1 aubergine, diced
1 onion, diced
2 cloves of garlic
2 tbsp harissa paste
250ml stock
200g tin of chickpeas
2 tomatoes, chopped
Pinch of chilli flakes
1 tsp honey
Handful fresh coriander
Instructions:
Preheat the oven to 180℃.
Put the squash on a baking tray with a splash of oil, some seasoning and 2 teaspoons of Ras el Hanout. Mix well so the veg is covered.
Put in the oven and roast for 10 minutes.
Add the aubergine to the tray and roast for another 10 minutes.
In the meantime, put a casserole pan over a medium heat, add some oil, then fry the onions and garlic for around 5 minutes.
Add the other 3 teaspoons of Ras el Hanout and fry for another 2 minutes.
Add the harissa paste, stir, then add the stock.
Bring to the boil and add the roasted veg.
Put the casserole pan in the oven and roast for 20 minutes.
Remove from the oven then add the chickpeas, tomatoes and chilli flakes.
Stir well, then cook in the oven for another 5 minutes.
Drizzle with honey, sprinkle with coriander and serve.
Storage tips
Once it’s cool, put this tagine in an airtight container and store in the fridge for up to 3 days.
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