Tajine with butternut pumpkin and sweet potatoes

Tajine with butternut pumpkin and sweet potatoes

In this vegetarian Tajine your dish absorb the scents of the coriander, cumin, saffron, the ginger and the tomated broth.

Serve with couscous.

Tip: cut the vegetables fairly coarse so they don't fall apart.

INGREDIENTS (4 people)

15 g olive oil
80 g onion, roughly chopped
3 g cumin powder
3 g coriander powder
1 g chili powder
2 g cinnamon powder
6 g garlic, finely chopped
5 g tomato puree
250 g butternut pumpkin, peeled and cut in cubes
100 g sweet potato, cut into cubes
150 g carrot, cut into cubes
30 g Dried apricots, finely chopped
6 g vegetable stock powder in 200 ml water
5 g lemon juice
2 g salt
1 g pepper
100 g chickpeas cooked
15 g flat leaf parsley, finely chopped
5 g coriander leaves , finely chopped
400g NHF Pita Strips(Art.5568)

Bereidingstijd : 50 min

STEP BY STEP PREPARATION

Stir-fry the onion in olive oil with all dry herbs and tomato paste.

Add the pumpkin, sweet potato, carrots and apricots, vegetable stock and lemon juice.

Let simmer gently for about 30 min until the vegetables are tender.
Add at the end the boiled chickpeas and the pita strips.
Garnish with fresh herbs (parsley, coriander, ..)

INGREDIENTS (20 people)

75 g olive oil
400 g onion, roughly chopped
15 g cumin powder
15 g coriander powder
5 g chili powder
10 g cinnamon powder
30 g garlic, finely chopped
25 g tomato puree
1.25 kg butternut pumpkin, peeled and cut in cubes
500 g sweet potato, cut into cubes
750 g carrot, cut into cubes
150 g Dried apricots, finely chopped
30 g vegetable stock powder in 1 l water
25 g lemon juice
10 g salt
5 g pepper
500 g chickpeas cooked
75 g flat leaf parsley, finely chopped
25 g coriander leaves , finely chopped
2 kg NHF Pita Strips(Art.5568)