Friday - - Food -

Serves 4

1 but­ter­nut/win­ter squash (about 1.25kg), peeled and chopped into bite-sized chunks Salt and ground black pep­per

1 tbsp co­conut oil, melted

1 tbsp rape­seed oil

2 shal­lots, chopped

1 tsp ground cin­na­mon

3 gar­lic cloves, crushed

2 tbsp fresh root gin­ger, grated

2 red pep­pers, de-seeded and sliced 2 aubergines, chopped

1 x 400g can chick­peas, drained

1 x 400g can chopped toma­toes 400ml veg­etable stock

4 tbsp fresh co­rian­der, chopped (stalks, too) 1 tbsp ras al hanout

1½ tsp ground turmeric

1 tbsp harissa

Pre­heat the oven to 180°C and line a bak­ing tray with parch­ment pa­per. Place the squash on the tray and driz­zle with co­conut oil. Sea­son with salt and pep­per. Roast in the pre­heated oven for 25 min­utes, un­til cooked through. Once the squash is nearly cooked, heat a large, lid­ded saucepan over a medium heat (or a tagine dish, if you are fancy) and add the rape­seed oil. Once hot, add the shal­lots, cin­na­mon, gar­lic and gin­ger. Leave to sauté for about 5 min­utes. Add the pep­pers, aubergines and roasted squash and mix well. Then add the chick­peas, canned toma­toes, veg­etable stock and the rest of the herbs and spices. Cover and leave to sim­mer for 20 min­utes over a low heat. Sea­son to taste.

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