Butternut Squash and Broad Bean Tagine

#myrecipe

By Pankaj Chandra

May, 10th

700

Servings

6 persons

Cook Time

1 hr

Ingredients

11 - 13

Ingredients

Ras-el-hanout 2 tbsp
Cinnamon 1 tsp
Chili Powder 1/2 tsp
Ginger 1/2 tsp
Saffron 1 pinch
Lemon juice 4 tbsp
Butternut Squash 1
Broad beans 300g
Garlic 2 Cloves
Onions 2
Olive Oil 2 tbsp
vegetable stock 500ml
Honey 1 tbsp

Instructions

Mix all of the spices together with half the lemon juice in a large mixing bowl.
Gently sauté the chopped onion and garlic in the olive oil until soft, but not browned. Add the butternut squash, stock and lemon juice and simmer for about 30 minutes.
Add the frozen broad beans and return to the boil. Simmer for a further 20 minutes. Stir in the honey and season. Serve hot with couscous and any combination of harissa, fresh dates, flaked almonds and chopped coriander.

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