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This dish is inspired by the classic Moroccan tagine and brings all sorts of incredible flavours with it. The dates and honey add an amazing sweetness, while the spices bring a beautiful Middle Eastern flavour. Serve it up with fluffy couscous and a squeeze of lemon over the top. Finish with a nice dollop of natural yoghurt and a sprinkling of freshly chopped parsley. Delish! Any leftovers can be frozen and defrosted later down the track.
1 tablespoon olive oil
2 onions, thinly sliced
2 large carrots, peeled, cut into 8cm lengths
300g sweet potato, peeled, cut into 2cm pieces
300g buttom mushrooms, roughly chopped
2 tablespoons tomato paste
1/2 teaspoon cayenne pepper
1/2 teaspoon ground saffron
1 teaspoon each ground ginger and turmeric
2 cinnamon quills
Vegetable stock or water or water, to cover
400g canned chickpeas, drained, rinsed
2/3 cup (100g) dried apricots
8 pitted dates
2 tablespoons honey
2 tablespoons chopped flat-leaf parsley or coriander
1/2 cup (40g) flaked almonds, toasted
Couscous, to serve
Chopped parsley, to serve
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1. Heat oil in a large flameproof casserole over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add carrot, sweet potato, mushrooms, tomato paste, cayenne, saffron, ginger, turmeric and cinnamon quills. Pour in enough vegetable stock or water to just cover and bring to a gentle simmer. Cover and cook gently for 45 minutes.
2. Add the chickpeas, apricots, dates, and honey. Season, then simmer for a further 20 minutes or until vegetables are tender and the mixture is thick and soupy.
3. Serve with couscous and a sprinkling of chopped parsley.
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