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Winter squash and lentil tagine
The word tagine refers to the cooking vessel, not the dish. It’s an earthenware pot consisting of two parts: a conical shaped lid that has a steam hole, and
a circular base that the cone lid sits over, on hot charcoal. Most tagines for sale outside Morocco are for decorative purposes only, so before purchasing one, check to make sure it’s for cooking. Otherwise, a good old-fashioned saucepan with a lid usually does the trick. Especially one with a hole in the lid to let out a bit of steam. Serve with couscous and harissa.
Serves 6
2 tbsp olive oil
2 onions, finely chopped
1 tbsp fresh ginger, peeled and finely chopped or grated
4 garlic cloves, finely chopped
1 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
1⁄4 tsp ground cinnamon
1⁄2 tsp ground turmeric
1⁄4 tsp cayenne pepper or chilli powder, more to taste
400g tin chopped tomatoes
1 small winter squash or pumpkin (about 700g), peeled, cored and cut into 5cm (2 inch) pieces
200g green lentils
50g dates, finely chopped
1 litre water or vegetable stock
1 preserved lemon, peel only, sliced salt and pepper
handful of fresh coriander, chopped handful of fresh parsley, chopped harissa (optional)
Heat a large saucepan over a medium heat and add the oil. Add the onion and fry for about 5 minutes, or until translucent. While the onion is cooking
The word tagine refers to the cooking vessel, not the dish
place all the spices on a plate ready for use. Add the ginger and garlic to the onions and cook for another minute before adding the spices. Cook the spices off for a minute and then add the tomatoes, squash, lentils, dates, water and lemon peel.
Bring back to a simmering point and continue to cook, uncovered, for a further 30-35 minutes or until the lentils and squash are tender. Taste and adjust the seasoning. Garnish with the fresh chopped coriander and parsley; serve with harissa.
All recipes are taken from Erin’s book “The Veg Table” available at www.naturalcookeryschool.com
Allotment and Leisure Gardener 25