Cookery corner: Oakwood's sweet potato, butternut squash, chickpea and green bean tagine
Oakwood House Nursery and Forest School
Monday, May 1, 2017
Tagines are flavourful Moroccan stews loaded with soft cooked vegetables and signature spices like cumin, coriander and ginger.
This tagine is a vegetarian dish that we serve with couscous and the children love it! It is a great meal for introducing children to new flavours and is easy to pack full of different vegetables.
It also contains broccoli and chickpeas, which are excellent sources of protein – essential for multiple functions, including building tissue, cells and muscle, fighting off disease, and keeping energy levels high.
Serves 6 children
2 tbsp olive oil
4 shallots, chopped
2 cloves garlic, minced
5 cm piece peeled fresh ginger root, minced
1 stalk celery, chopped
1 ½ tsp ground cumin
1 ½ tsp paprika
1 can crushed or diced tomatoes
1 large carrot, peeled and cut into chunks (1 cup)
150g green beans, ends trimmed (2 cups)
1 small butternut squash, peeled and cut into chunks (3 ½ cups)
2 sweet potatoes peeled and cut into chunks (3 ½ cups)
½ head broccoli, cut into florets (3 cups)
Vegetable stock or water
1 cup cooked or canned chickpeas (rinsed if canned)
3 tbsp chopped fresh parsley
- Preheat oven to 350¿F/175¿C.
- Add shallots, garlic, ginger, cumin, paprika and celery to a pan and cook, stirring often, until shallots and celery begin to soften – after about five minutes.
- Stir in tomatoes, carrot, green beans, squash, sweet potato and broccoli. Add enough vegetable stock to cover vegetables.
- Cover and bake until vegetables are tender – after 40 to 45 minutes.
- About five minutes before the stew is done, stir in the chickpeas.
- Stir in parsley just before serving.
- Serve with couscous.