There are times when only a spicy stew will do, and this recipe definitely hits the spot! I love making tagines, and playing around with the different combinations of vegetables and spices to try to create something a bit unique each time. The dried chestnuts in this were brought back from holiday last month in Madeira, but if you can’t get them dried, the vacuum-packed ones are very nice too.
1 large butternut squash, peeled, deseeded and diced
2 red peppers, sliced
3 tbs olive oil
2 large onions, sliced
3 cloves of garlic, crushed
1 small red chilli, chopped
100g dried chestnuts
2 tbs Ras-el-hanout
1 tbs dried cinnamon
500ml good quality stock from bouillon
1 tbs honey or agave nectar
Small handful of fresh coriander, finely chopped
1. Place the chestnuts in a small saucepan and cover with 300ml of the stock. Bring to the boil and simmer for 30 minutes.
2. Meanwhile, in a large saucepan, add the oil and sauté the onions, garlic and chilli over a low heat for 5 minutes.
3. Add the chopped butternut squash and peppers to the pan, together with the spices, and stir well. Simmer for a further 5 minutes.
4. Add the remaining stock and the chestnuts with the cooking liquid, bring to the boil then simmer, covered, for 25 minutes.
5. Add the honey or agave nectar, season, and simmer for a further 10 minutes.
6. Serve immediately with a sprinkling of the coriander, and with rice or couscous.