Traditionally, a tagine was cooked in the remaining heat of the bakers' ovens in Morocco. The easily recognisable conical clay pot would be filled with meat, dried fruit and vegetables and a small amount of liquid and left to slow cook for a few hours. On the table in 35 minutes, tonight’s butternut squash tagine proves that you can create the same depth of flavour and delicious texture without a clay pot to hand and hours to spare!
Vegetable Stock Pot(ContainsCelery, Sulphites)
Flat Leaf Parsley
Finely Chopped Tomatoes with Onion and Garlic
Super Dukkah Mix(ContainsCelery, Nuts, Sesame, Peanuts)
Water for the Bulgur
Preheat your oven to 220°C. Remove the top from the butternut squash (no need to peel!), halve lengthways, remove the seeds, then cut into 1cm wide slices. Chop into 1cm chunks. Pop the squash onto a baking tray and drizzle over some oil, a pinch of salt and pepper. Roast in your oven until crispy on the outside and soft in the middle, 25-30 mins.
Pour the water (see ingredients for amount) into a saucepan on medium high heat and add half the stock pot. Stir together to dissolve the stock pot. Once boiling, add the bulgur wheat and bring back to the boil. Cover with a lid, remove from the heat and leave to the side until everything else is cooked.
Meanwhile, remove the ends from the courgette, quarter lengthways, then chop into 1cm chunks. Finely chop the parsley (stalks and all). Drain and rinse the chickpeas in a colander.
Heat a frying pan on medium high heat (no oil!). Add the courgette with a pinch of salt and pepper. Dry fry until slightly browned, 4-5 mins. Turn the heat to medium, add a splash of oil and the chermoula spice mix, stir together and cook for 1 minute more. Pour in the finely chopped tomatoes and the water (see ingredients for amount), and stir in the remaining stock pot.
Add in the chickpeas and raisins, and bring the mixture to the boil, then reduce the heat and simmer until thick and tomatoey, about 10 mins. TIP:Add a splash of water if it's looking a bit dry. Once the squash is cooked, stir it into the tagine as well. When it's done, taste and add salt and pepper if you feel it needs it.
Once everything is ready, fluff up the bulgur, taste and add salt and pepper if required. Stir in half the parsley. Serve the bulgur with the tagine on top and a spoonful of yoghurt. Sprinkle over the remaining parsley and the dukkah. Enjoy!