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Squash tagine with cauliflower rice and herby tahini dressing

April 27, 2017 / Niki / 4 Comments

I’m a big fan of North African cuisine but maybe you wouldn’t have guessed it from all the Indian curries on my blog! They are my first love of course, but the spicy and sweet flavours of North African dishes are beautifully complex and fragrant and not to be missed.
So I thought it was about time I posted my squash & chickpea tagine recipe which is just bursting with lovely fresh & fragrant spices, sweet apricots, lots of veg and then topped with my super green and herby tahini dressing.

It’s super simple to make, that’s the beauty if one pot cooking. My tagine can be made more spicy if you wish by adding more chilli flakes. I really like adding a big squeeze of lemon or lime to make all the flavours sing.

I served my tagine with cauliflower rice but it’s great on its own, with rice, flatbreads or with a big crunchy slaw.

I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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Info

 

  4 servings
  10 minutes preparation time
  20 minutes cook time

Ingredients

  • 2 tbsp olive oil
  • 2 onions chopped roughly
  •  1 tsp cumin seeds
  •  1 tsp coriander
  •  1/2 teaspoon chili flakes
  • 1 tsp cinnamon
  •  1/2 tsp ground ginger
  •  3 cloves garlic sliced
  •  2 tbsp tomato purée
  •  1 tbsp rose Harissa
  • 1 small butternut squash, peeled and cut into chunks
  • 1 red pepper sliced
  •  1/2 aubergine sliced
  • Handful green beans chopped
  • 1 carrots, cut into chunks
  • 20 organic chopped dried apricots
  • 2 pints vegetable stock
  • Juice 1/2 lemon juice
  • 1 tsp Sea Salt
  • Twist black pepper
  • 1 can organic chickpeas drained 

Tahini dressing;

  • Handful – Coriander & mint
  • 1 tbsp tahini
  • 1 garlic clove
  • Juice 1 lemon
  • Sea Salt
  • Black pepper
  • water

 

 

Directions

  1. Add the olive oil to a large frying pan and heat to low/medium then add the chopped onion.
  2. Fry your onion for aprox 10 minutes until soft and browning
  3. Add in the garlic and spices and stir for a few minutes until fragrant.
  4. Add the tomato purée, veg stock, apricots and the chopped veg. Simmer for aprox 20 minutes or until the squash is tender.
  5. Finally add the chickpeas, lemon juice salt and pepper to season.
  6. Top with the pomegranate seeds and drizzle with tahini dressing and coriander.

To make make the tahini dressing;

  1. Add all the ingredients to a mini chopper or pestle and mortar and blitz until you get a paste. Add more water to get the deserved consistency.

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4 Comments

  1. Richard Melhuish on December 18, 2021 at 9:19 pm

    Hi Niki
    Fabulous tagine recipe, lovely deep flavours.
    We made it with home grown uchiki kuri squash and served it with jewelled couscous and white bean humous.
    We haven’t yet decided on our Christmas Day meal but will enjoy searching your website for inspiration.
    Many thanks.

    Reply
    • Niki on December 19, 2021 at 11:42 am

      Amazing to hear that Richard!
      Niki x

      Reply
  2. Nisha / @rainbowplantlife on May 3, 2017 at 3:32 pm

    This tagine sounds so comforting and delicious, Niki! I love the tahini dressing. Squash + tahini is my favorite combo!

    Reply
    • Niki on October 19, 2017 at 9:39 am

      Mine too!
      Thanks so much Nisha xx

      Reply

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Recipe Tags: chickpeas easy squash tagine vegan

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