2 garlic cloves
1 medium onion
400g butternut squash
1 red pepper
30g dried apricots
1x 5ml spoon ground coriander
1 x 5ml spoon ground cumin
1x 5ml spoon ground turmeric
½ x 5ml spoon ground ginger
1 x 15ml spoon harissa paste
3 x 15ml spoons oil
1 reduced salt vegetable stock cube
1 x 400g can chopped tomatoes
1 x 400g can chickpeas
30g fresh coriander
Chopping board, vegetable knife, vegetable peeler, kettle, measuring jug, lemon squeezer, grater/zester, mixing spoon, measuring spoons, large saucepan, can opener, sieve/colander.
- Prepare the ingredients:
-peel and crush the garlic;
-peel and slice the onion;
-peel and cube the butternut squash;
-dice the aubergine;
-deseed and dice the red pepper;
-zest and juice the lemon;
-chop the dried apricots;
-remove pomegranate seeds and clean (if using);
-chop the coriander (if using).
- Mix the dried spices and harissa pasta in a small bowl.
- Heat 1 x 15ml spoon of oil in a large saucepan. Add the garlic and sliced onion and cook for 2 minutes until softened.
- Remove from the heat and add the onions to the spiced paste mix. Leave to one side.
- Return the large pan to the heat and add 1 x 15ml spoon of oil. Add the butternut squash and cook for 3-5 minutes.
- Add the diced aubergine and cook for 2 minutes.
- Add the diced peppers and cook for 2 minutes.
- Add the spice mix and onions to the pan and stir well to make sure all the vegetables are coated.
- Make 250ml of vegetable stock.
- Add the chopped tomatoes and vegetable stock to cover the vegetables. Simmer for 30 minutes until the butternut squash is tender. Stir gently (occasionally) to avoid breaking up the vegetables.
- Rinse and drain the chickpeas. Add to the pan with the apricots and cook for 10-15 minutes.
- Stir in the lemon zest and lemon juice.
- Serve garnished with chopped coriander and pomegranate seeds.
- Try adding other dried fruit such as raisins or dried cranberries instead of apricots.
- Add cinnamon to the spice mix for a flavour variation.
- Serve with a starchy carbohydrate such as couscous or quinoa for a tasty meal.
This recipe was kindly donated by Asda Stores Limited.
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