![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentricIt was supposed to be a Recipe, but after buying the grocery items I discovered I lacked Harissa paste, which was supposed to be the flavour part. Hereby noting the spice combinations I used, since they worked rather well.
Pumpkin & Almond Tagine
This recipe is: Vegetarian, vegan, dairy-free
This recipe could easily be: Gluten-free, nut free
The main effort / energy requirement for cooking this is: chopping up veg, especially getting the flesh out of the pumpkin.
1 small orange gourd (pumpkin, squash, your mileage will vary according to local diaect. Here is a picture of the gourd I used. I have no idea what variety it is, the French on the label just says 'edible gourd')
1-2 tbsp oil
1 onion
3 cloves garlic
about 1/3 cup each of sultanas and of almond slivers
1 large zucchini / courgette
Two handfuls of green string beans
1-2 tbsp dark honey
1 tsp each of turmeric & ginger
Generous pinches (about 1/2 tsp?) each of paprika, cinnamon and cardamom
Salt and pepper to taste
1 stock cube
1 cup couscous
1. Dice and sautee onion and garlic in oil in the base of a tagine or casserole pot
2. Add sultanas and almonds and spices, stir quickly together
3. Add diced pumpkin and rounds of courgette, stir together until coated with spice & oil pastes.
4. Pour in almost enough water to cover the vegetables, and crumble the stock cube in. Stir thoroughly, cover, and leave to simmer for about 10 minutes.
5. Add green beans (suggest chopping to about a pinky finger long), stir through, and leave lid off / ajar for a further 5-10 minutes.
6. Prepare couscous according to packet instructions. Serve with tagine!
It's possible that lemon slices or a dash of lemon juice as you serve would be good - I forgot to try. I would also consider adding red lentils next time (before the pumpkin), and more water accordingly.
Pumpkin & Almond Tagine
This recipe is: Vegetarian, vegan, dairy-free
This recipe could easily be: Gluten-free, nut free
The main effort / energy requirement for cooking this is: chopping up veg, especially getting the flesh out of the pumpkin.
1 small orange gourd (pumpkin, squash, your mileage will vary according to local diaect. Here is a picture of the gourd I used. I have no idea what variety it is, the French on the label just says 'edible gourd')
1-2 tbsp oil
1 onion
3 cloves garlic
about 1/3 cup each of sultanas and of almond slivers
1 large zucchini / courgette
Two handfuls of green string beans
1-2 tbsp dark honey
1 tsp each of turmeric & ginger
Generous pinches (about 1/2 tsp?) each of paprika, cinnamon and cardamom
Salt and pepper to taste
1 stock cube
1 cup couscous
1. Dice and sautee onion and garlic in oil in the base of a tagine or casserole pot
2. Add sultanas and almonds and spices, stir quickly together
3. Add diced pumpkin and rounds of courgette, stir together until coated with spice & oil pastes.
4. Pour in almost enough water to cover the vegetables, and crumble the stock cube in. Stir thoroughly, cover, and leave to simmer for about 10 minutes.
5. Add green beans (suggest chopping to about a pinky finger long), stir through, and leave lid off / ajar for a further 5-10 minutes.
6. Prepare couscous according to packet instructions. Serve with tagine!
It's possible that lemon slices or a dash of lemon juice as you serve would be good - I forgot to try. I would also consider adding red lentils next time (before the pumpkin), and more water accordingly.