Sweet Vegetable Tagine

This is a step up from the ubiquitous vegetable tagines, there is a real depth of flavour here. You can't really go wrong topping this pine nuts and coriander, they really counteract the sweetness of the tagine, plus I love pine nuts...Anything you can eat with bulghar wheat yoghurt is always a winner for me too.

It comes from the Ottolenghi column in the Guardian on Saturday which is fab, full of new and exciting veggie recipes. My friend always complains that there are too many ingredients in his recipes, which may be true, but I usually take a creative spin on them, i.e. use what ingredients I do have and not worry about the others. What follows is my version...

Sweet Vegetable Tagine

serves 4

1 onion, finely chopped
1 red chilli, finely chopped
1 small butternut squach cut into small pieces
2 parsnips cut into small cubes
2 carrots cut into small cubes
1 bayleaf
3 cardamom pods
1 tsp ground coriander
¼ tsp ground nutmeg
½ tsp ground ginger
½ tsp ground turmeric
Small pinch smoked paprika
1tsp cinnamon
½ tbsp honey
700ml vegetable stock
250g dried apricots, sliced
100g pine nuts
1 bunch coriander chopped

Fry the onions in a little oil until soft, add the squash, parsnip, carrot and chilli, fry for a few mins. Now add the spices and honey, make sure everything is evenly coated in the spices. Add the stock and simmer gently for 10mins, add the apricots and simmer until everything is well cooked. Serve with bulghar wheat, sprinkled with toasted pine nuts and chopped coriander

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