Recipe

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Warming vegetable tagine with herbed kasha & chickpeas

Serves 4

Tagine :

• 1/2 tbsp olive oil
• 1 onion chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground ginger
• 1/3 tsp ground cinnamon
• 1/2 tsp sweet spice mix
• 2 garlic cloves, crushed
• 1/2 tbsp harissa paste
• 1 carrot, peeled and cut into bite size pieces
• 1 yellow pepper – cut into bite size pieces
• 1 parsnip, approx. 250g, peeled and cut into bite size pieces
• 1 medium sweet potato approx. 250g, peeled and cut into bite size pieces
• Optional- 250g tofu – squeeze out the liquid & tear into bite size pieces
• 300ml vegetable stock
• 40g dried apricots, chopped
• 1/2 tbsp lemon juice

Kasha (toasted buckwheat):

• 1 x organic 400g tin chickpeas, rinsed and drained
• 150g kasha
• 200ml vegetable stock
• 2 spring onions finely sliced
• 1 tsp toasted almond slivers or pine nuts
• Small bunch of flat-leaf parsley, finely chopped
• Small bunch of coriander, finely chopped

• Heat the oil in a large casserole dish, add the onion and cook for 5 minutes until softened.
• Add the spices and garlic and cook for a further minute.
• Add harissa and vegetables, (and tofu if using) season, and stir well.
• Pour over the stock, add the apricots and lemon juice and simmer gently for 30 minutes.
• Cook the kasha in simmering vegetable stock for 8 minutes, remove from the heat and stir in the chopped spring onions then leave with the lid on to absorb the liquid then fluff up with a fork.
• Add the chickpeas, toasted almonds and chopped herbs.
• Serve the tagine and warm kasha on the side, garnished with coriander.