Vegetable Tagine With Apricots Recipes

VEGETABLE TAGINE WITH APRICOTS

Vegetable Tagine With Apricots image

Low GI, low fat and diabetes friendly, this is a high fiber very heart healthy recipe. Australian Good Taste - June 2006. Recipe by Gemma Purcell.

Provided by kelly in TO

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 teaspoons olive oil
1 brown onion, halved, cut into wedges
2 carrots, peeled, coarsely chopped
2 garlic cloves, crushed
2 teaspoons finely grated fresh ginger
2 teaspoons cumin seeds
2 teaspoons ground paprika
1 (7 cm) cinnamon sticks
1 pinch saffron thread
375 ml vegetable stock
650 g butternut squash, deseeded, peeled, coarsely chopped
250 g green beans, topped, cut into 6cm lengths
100 g turkish dried apricots
100 g fresh dates, halved, pitted
1 (400 g) can chickpeas, rinsed, drained
2 teaspoons finely grated lemon rind
1/3 cup fresh coriander leaves
plain Greek yogurt, to serve

Steps:

Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add the carrot, garlic, ginger, cumin seeds, paprika, cinnamon and saffron and cook, stirring, for 30 seconds or until aromatic.
Add stock and bring to the boil. Add the pumpkin, beans and apricots. Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until the pumpkin is tender. Add dates, chickpeas and lemon rind and stir to combine.
Spoon among serving bowls and top with coriander. Serve with yogurt.

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