Fennel, Harissa and Chickpea Tagine
with Roasted Butternut, Sour Cherry Glaze and Greek Style Cheese
- Sulphites
- Milk
Add a fresh flavour to your plates with fennel. Technically a herb, the edible part of the fennel is the bulb that has an aromatic anise flavour. Highly versatile, the flavour changes depending on the cooking method and can be enjoyed raw, pan-fried, roasted or pickled.
Ingredients
1 unit(s)
Butternut Squash
1 sachet(s)
Chermoula Spice Mix
200 grams
Fennel
1 carton(s)
Chickpeas
50 grams
Harissa Paste
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
30 grams
Sour Cherry Compote
35 grams
Caramelised Onion Paste
50 grams
Greek Style Salad Cheese
(Contains: Milk)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.
Pop the diced butternut onto a large baking tray. Drizzle with oil, sprinkle over half the chermoula spice mix and season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.
Meanwhile, trim the top of the fennel, but leave the root intact. Cut the fennel in half, then cut each half into 3 or 4 wedges.
Pop the fennel onto a large baking tray. Drizzle with oil, season with salt and pepper and sprinkle over the remaining chermoula spice mix. Toss to coat.
Roast the fennel on the middle shelf of your oven until tender, 18-22 mins. Turn halfway through.
While the veg is roasting, drain the chickpeas in a sieve. Heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add the harissa paste (add less if you'd prefer things milder), passata, red wine stock paste, chickpeas, sugar and water for the sauce (see pantry for both amounts).
Bring the sauce to a boil, then lower the heat and simmer until the chickpeas are tender and the sauce has reduced slightly, 4-5 mins.
Taste and season with salt and pepper, then remove from the heat.
Once the fennel is tender and golden, remove from the oven and drizzle over the sour cherry compote and honey (see pantry for amount).
Season with salt and pepper, then turn the fennel wedges to glaze.
Once the butternut is cooked, add it to the chickpeas along with the caramelised onion paste. Mix well to combine. Pop the pan back on the heat to warm through if needed.
Add a splash of water if the stew looks a little thick. Taste and season with salt and pepper if needed.
When everything's ready, share the chickpea and butternut tagine between your bowls.
Top with the glazed fennel. Spoon over any remaining glaze from the tray.
Drizzle over the yoghurt and crumble over the Greek style salad cheese to finish.
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