Pumpkin tagine chestnuts (Print Version)
# Ingredients:
01 -
200g jarred cooked chestnuts.
02 -
500g diced red kuri squash.
03 -
A tablespoonful of olive oil.
04 -
A finely chopped onion.
05 -
3 tablespoons maple syrup.
06 -
A single vegetable stock cube.
07 -
20cl water.
08 -
A sprinkle of salt and pepper.
09 -
Half a teaspoon of ground ginger.
10 -
2 pieces of clove spice.
11 -
A cinnamon stick.
# Let's Cook:
01 -
In a heavy pot or a cast iron tagine, heat olive oil and sauté the onion until soft.
02 -
Pour in the ground ginger, cloves, and add the squash cubes. Let them brown for a few minutes.
03 -
Stir in the water and maple syrup, crumble in the veggie bouillon cube, and pop in the cinnamon stick. Add a small pinch of salt and a dash of pepper. Cover the pot and cook on low for about 15-20 minutes.
04 -
Toss in the chestnuts and continue cooking uncovered for 10-15 more minutes, so the sauce thickens a little.
05 -
Dish it out hot, either as is or pair it with a grain you like.
# Tips:
01 -
An ideal comfort meal for chilly fall or winter evenings.
02 -
The chestnuts add a lovely texture and balanced, smooth flavor.