Pumpkin – Fig – Tagine
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 clove (s) garlic, peeled
- 1 cm ginger, peeled
- 2 teaspoon spice mix, North African (Raz el Hanout)
- olive oil
- 2 onion (s), red, peeled and cut into rings
- 1 pinch harissa or allspice to taste
- 1 kg pumpkin (se), (Hokkaido) cut into 2 cm cubes
- 1 bunch coriander greens, finely chopped leaves
- Salt and pepper, freshly ground
- 500 g fi (s), fresh, halved
- 100 g yourt, (soy yourt)
- 1 possibly vegetable broth
Print Recipe
Pin Recipe Instructions
- Puree the garlic, ginger and raz al hanout in the food processor, heat the olive oil in a tagine or in a large saucepan with a thick base and fry the onions in it. Add the garlic mixture and harissa or allspice and fry briefly. Then add the pumpkin cubes, stir everything well and season with salt and pepper. Fry the mixture vigorously for about ten minutes, adding a little vegetable stock if necessary. Add the figs and half of the yogurt. Braise the dish for another five to ten minutes while stirring.
- Mix the remaining yoghurt with the finely chopped coriander and a little salt and pepper and serve with the warm stew.
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