Vegetable tagine with apricot quinoa

• coconut oil↗1 tsp tsp

  or olive oil

• red onion↗1

  chopped

• garlic cloves↗2

  crushed

• butternut squash↗½

  (500g), chopped into large chunks

• red peppers↗2

  chopped

• can chickpeas↗400g g

  drained

• can chopped tomatoes400g g
• vegan vegetable stock↗500ml ml

  (such as Marigold Vegan Bouillon Powder)

• ground cinnamon↗1 tsp tsp
• ground cumin↗1 tsp tsp
• turmeric↗2 tsp tsp
• paprika↗2 tsp tsp
• small bunch coriander

  chopped

• small bunch mint↗

  chopped, plus extra to serve

• pomegranate seeds↗

  to serve (optional)

• quinoa↗280g
• dried apricots↗80g

  chopped

• flaked almonds↗20g

  toasted

• tahini↗4 tbsp
• preserved lemon2 tsp

  finely chopped, plus 2 tsp liquid from the jar

• almond milk↗6 tbsp

Step-by-step instructions

1. 1

   Heat the oil in a large frying pan and fry the onion over a medium heat for 3 mins. Add the garlic and butternut squash, and cook for a further 7 mins.

2. 2

   Add the remaining vegetables and continue to fry for 3 mins before adding the chickpeas, tomatoes and stock, along with the spices and seasoning. Simmer for 30 mins, uncovered. Meanwhile, put 750ml water in a small saucepan, bring to a simmer, then add the quinoa and cook for 20 mins. When cooked, stir in the apricots and almonds, plus a pinch of salt.

3. 3

   To make the tahini dressing, whisk together all the ingredients in a small bowl. Season with a pinch of salt.

4. 4

   Serve the quinoa with the tagine, and drizzle the tahini dressing over the top. Scatter over some chopped coriander and mint and the pomegranate seeds, if using, to finish.