- 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.
Butternut Squash and Broad Bean Tagine
#myrecipe
By Pankaj Chandra
May, 10th
711
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
