Name: Butter Bean Tagine Feast with Olive & Lemon Salsa
Prep time: 25 min
Cook time: 40 min
Yield: 6
Ingredients: 2 tbsp extra-virgin olive oil; 1 large onion, finely chopped; 2 carrots, finely chopped; 3 fat garlic cloves, finely chopped; 1½ tbsp ras el hanout; 2 tsp paprika; 2 tsp ground cumin; 2 tsp ground cinnamon; 2 tsp maple syrup; 2 tbsp rose harissa paste; 2 × 570g jarred butter beans, with their bean stock; 150ml vegetable stock; 1 x 400g tin of chopped tomatoes; 60g dried apricots, raisins or sultanas (optional); Salt and freshly ground black pepper; FOR THE TABBOULEH; 150g bulgur wheat or quinoa; 15g each of mint, parsley and coriander, finely chopped; 100g pomegranate seeds; Juice of 1 lemon; 2 tbsp extra-virgin olive oil; FOR THE SALSA; 50g flaked almonds or sunflower or pumpkin seeds; 100g pitted green olives, sliced; 2 preserved lemons, quartered, flesh removed and rind finely chopped; 15g parsley, finely chopped; 2 tbsp extra-virgin olive oil

VMG Recipes