Morrocan Tagine
Dinner
Use deep pan
Butternut squash is great in place
of sweet potato
If using bay leafs & cardamon pods, dont forget to take out before you eat
Ingredients
1 onion
3 grated carrot
1 red bell pepper
180 g quinoa
1 tbsp hemp oil
244 sweet potatoes
1 red chilli
50 g spinach
1 can chickpeas
1 tbsp harissa
1 can can chopped tomatoes
14 g nutritional yeast
1.5 tsp maple syrup
70 g flaked almonds toasted
1 tsp cumin
1 tsp paprika
0.5 tsp ginger
0.5 tsp coriander powder
2 bay leaves
few saffron strands& 2 cardamom popds optional
3 garlic cloves
1 pinch pink himalayan salt
Directions
1.Toast almonds in preheated oven 180 for 5mins. Leave to cool
2.Heat oil in deep pan over medium high heat
3.Fry finely chopped onions & chilli, 3-4 mins until softened
4.Add crushed garlic, 1 min
5.Add spice mix & stir, 1 min
6.Add chopped pepper, grated carrots & chopped sweet potato, stir & cover for 3-4mins
7.Add can tomatoes, harissa, salt, quinoa, 150ml boiling water, bay leaves, saffron & cardamom pods if using
8.Turn heat down to medium low & simmer covered for 20mins
9.Stir in spinach, drained & rinsed chickpeas & nutritional yeast, cook for further 2 mins
10.Chop almonds & mix in