Pumpkin and green bean tagine

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Pumpkin and green bean tagine
Pumpkin and green bean tagine
A tagine
Servings:Serves 4
Calories per serving:199
Ready in:1 hour
Prep. time:15 minutes
Cook time:45 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:19th January 2013

A nice vegetarian recipe that uses Belazu rose harissa.


Ingredients

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Method

  1. Heat the argan oil in the casserole, dutch oven or tagine, add the onion and cook on a low heat to soften.
  2. Add the garlic and cook for 1 minute, then stir in the spices, the Harissa and half a teaspoon of freshly ground black pepper.
  3. Cook for 1 minute. Add the tomatoes and stir. Add the green beans and place the pumpkin cubes on top. Add 225ml of cold water, bring to the boil then simmer, covered for 25-30 minutes. Do not stir during this time.
  4. Check that the pumpkin is cooked - if not, stir and cook for a further 5 minutes.
  5. Make a paste of the flour and lemon juice and add 2 tablespoons of cooking liquid. Stir this into the casserole, then dot the lemon strips and olives on the top.
  6. Cook for a further 5 minutes on a low heat, stirring gently. Finally, season and stir in the chopped coriander and garnish with the sprigs.

(Sainsbury's Magazine)

Serving suggestions

Serve with couscous.

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Belazu products used in this recipe

See also