Inspired by a trip to the beautiful city of Tetouan, ‘the white dove’ nestled at the foot of the Rif Mountains in Morocco, I decided to make a vegetarian tajine, served in earthenware purchased from the ancient Medina…

Ingredients

1 x 400g tin of chopped tomatoes

250g of frozen butternut squash chunks

210g tin of chickpeas

A packet of dried apricots

A handful of mixed raisins (I especially like the golden raisins)

A spoonful of Cap Bon, Harissa sauce

A sprinkling of Ras el Hanout

A sprinkling of cumin

Vegetable stock

 

Method

1. In a saucepan, heat the tomatoes alongside the frozen butternut squash chunks (you can also add red/orange pepper or carrots if you like)
2. Generously season with Ras el Hanout, cumin and harissa sauce, taste and add more depending on how hot you like your tajines!
3. Stir gently, allowing the flavours to infuse, add the apricots and vegetable stock cube and cook for around 20 minutes on a medium heat
4. Now add the raisins and chick peas and cook for 10 minutes
5. Ready to roll! This dish works nicely alongside couscous and if you’re feeling particularly ravenous, have some Mediterranean bread (Khobz/ Pitta/ French baguette) and hummus as a side-dish! 🙂

Bon appetit- a fruity and fiery tajine awaits!