Farfalle with Peas, Ham and Cream
The recipe Farfalle with Peas, Ham and Cream can be made in about 30 minutes. This recipe serves
Vegetable tagine with almond chickpea couscous
Details
- Servings: 10
- Diet: High-Fiber, Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- middle eastern
Ingredients
- 400g pack shallot, peeled and cut in half
- 2 tbsp olive oil
- 1 large butternut squash, about 1.25kg/2 lb 12oz, peeled, deseeded and cut into bite size chunks
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 450ml strong-flavoured vegetable stock
- 12 small pitted prunes
- 2 tsp clear honey
- 2 red peppers, deseeded and cut into chunks
- 3 tbsp chopped coriander
- 2 tbsp chopped mint, plus extra for spinkling
- 250g couscous
- 1 tbsp harissa (Moroccan chilli paste)
- 400g can chickpea, rinsed and drained
- handful toasted flaked almonds
Instructions
Vegetable tagine with almond & chickpea couscous serves 10 original recipe by BBC Good Food.
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