Lena from "Mein leckeres Leben" presents a new African recipe to shorten the winter:
And this is how the tagine is made:
Ingredients (for 4 portions)
3 cloves of garlic, finely chopped
1 onion, finely chopped
1 sweet potato
1 small butternut squash
1 apple
2 tbsp tomato puree
1-2 tsp sugar or maple syrup
2 tsp ras el-hanout spice
200 g chickpeas, cooked
500 g tomato polpa from the jar
Salt, pepper from the mill
½ lemon, juice
A handful of parsley, freshly chopped
2-3 tbsp olive oil for sautéing
For the bulgur
150 g bulgur
1 cinnamon stick
1 bay leaf
1 medjool date
50 g dried cranberries
50 g cashew nuts
50 g pistachios
a handful of parsley, freshly chopped
Salt, pepper from the mill
½ organic lemon, juice and zest
2 tbsp olive oil
Preparation
Tajine:
Heat the olive oil in a tagine (or a large pan with a lid). Sauté the onion and garlic until translucent. Add the Ras-el Hanout spice and sugar and allow to caramelise slightly.
Peel and chop the sweet potato and pumpkin, and chop the apple into small cubes. Add to the tagine and sauté for 1-2 minutes. Add the tomato purée and stir well. Season well with salt and pepper.
Add the tomatoes from the jar and 100 ml water, cover the tagine and simmer over a low heat for 15 minutes.
Add the chickpeas and simmer for a further 10 minutes.
Season the tagine again to taste.
Preparation
Bulgur:
Bring the bulgur to the boil with twice the amount of water, the cinnamon stick, bay leaf and finely chopped date. Season with salt and simmer over a low heat for approx. 10 minutes.
Roughly chop the cashew nuts and pistachios and toast in a pan. Finely chop the cranberries.
Stir in the olive oil, roasted nuts, cranberries and freshly chopped parsley. Season again with salt, pepper and lemon juice + lemon zest.
