Name: Vegetable tagine with split peas
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 1 (300g) large red onion, sliced thinly; 3/4 cup (150g) yellow split peas; 2 clove garlic, crushed; 1 (5cm) piece fresh ginger, grated; 3 teaspoon ground coriander; 2 teaspoon each ground cumin and sweet paprika; 1 teaspoon caraway seeds; 1 litre (4 cups) vegetable stock; 400 gram can diced tomatoes; 750 gram butternut pumpkin, cut into 2cm pieces; 350 gram yellow squash, quartered; 200 gram green beans, trimmed, halved widthways; 1/2 cup (125ml) water; salt and freshly ground black pepper, to season; 1/2 cup fresh coriander, coarsely chopped

Ingredients

2 tablespoon olive oil

1 (300g) large red onion, sliced thinly

3/4 cup (150g) yellow split peas

2 clove garlic, crushed

1 (5cm) piece fresh ginger, grated

3 teaspoon ground coriander

2 teaspoon each ground cumin and sweet paprika

1 teaspoon caraway seeds

1 litre (4 cups) vegetable stock

400 gram can diced tomatoes

750 gram butternut pumpkin, cut into 2cm pieces

350 gram yellow squash, quartered

200 gram green beans, trimmed, halved widthways

1/2 cup (125ml) water

salt and freshly ground black pepper, to season

1/2 cup fresh coriander, coarsely chopped

Method

1.In a tagine or a large saucepan, heat oil on medium heat; cook onion, stirring, for about 2-3 minutes, or until soft. Add peas, garlic, ginger, spices and seeds; cook, stirring, for about 3-5 minutes, or until fragrant.

2.Add stock and tomatoes; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, for about 15 minutes. Add pumpkin; simmer for about 15 minutes, or until peas are tender. Stir in squash, beans and water, cover; cook for about 5 minutes, or until vegetables are tender. Season.

3.Serve tagine sprinkled with chopped coriander.

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