SPICED BUTTERNUT AND CHICKPEA TAGINE

I have to say, having friends over for a pot luck dinner on Easter Saturday evening was great, with an array of dishes, but especially the date and ginger as well as the apple date coconut dish??? This was another new recipe ...

2 tablespoons olive oil
1 large oinion, diced
3 cloves garlic, crushed
2 teaspoons cumin seeds
1 teaspoon paprika
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon minced red chilli
600g peeled, deseeded butternut, cut in 2cm cubes
400g can diced tomatoes
400g can chickpeas, drained and rinsed
1/2 lemon, zest and juice
salt and pepper, to taste
1-2 tablespoons chopped fresh parsley
1-2 tablespoons chooped fresh coriander

Heat oil over a medium high heat in a large frying pan or a pot with a close fitting lid. Add onion and garlic. Cook, stirring occasionally, for about five minutes or until onion is soft and turning clear.

Stir in the spices and chilli and cook for 1-2 minuites. Add butternut, tomatoes (and juice) chickpeas and lemon zest. Bring mixture to the boil then reduce heat to a gently simmer. Cover and cook for 20-25 minutes or until butternut is tender.

Stir in lemon juice, salt and pepper and most of the parsley and coriander, reserving a little to garnish. Serve over couscous garnished witht he remaining herbs.

MY NOTES:
Use the whole bloody lemon! Unless you are having a gin and tonic while cooking it will probably waste.

I used a combination of pumpkin, and two types of kumera, but I would have used parsnip, carrots and any other root veg I had lying around in my fridge.

For last night I didn't use the tinned tomatoes - I used the equivalent amount of pumpkin puree that I keep in my freezer. I find this is a good substitue to tomato puree.

THANK YOU Healthy Food Guide March 2011 for this lovely dish.