Chorizo, kale, date and squash tagine recipe

This chorizo, kale, date and squash tagine with quinoa combines the good-for-you grain with flavoursome chorizo, squash and hearty greens. There is nothing quite like it!

Makes: 6-8 servings
Prep time: 30 minutes
Cooking time: 1 hour

Ingredients

1tbsp olive oil

1 onion diced

1 garlic clove crushed

1 yellow pepper (cut into long strips)

1 large butternut squash cut

800g canned chopped tomatoes

200g canned chick peas drained

150g chorizo sliced

200g kale washed

1tsp minced ginger paste

1tsp cumin

1tsp nutmeg

1tsp cinnamon

130g dried dates

1 litre vegetable stock

100g uncooked quinoa rinsed

Small bunch coriander chopped

A handful of almonds flakes

Method

Prepare the squash by peeling and cutting into 1cm squares.

Finely slice the onion.

Slice peppers in long thick strips.

Cut the chorizo into 1cm round discs.

Heat the oil in a large casserole dish or fry pan. Add the onion, garlic and peppers for 5 minutes. Add the chorizo and fry for a further 6- 7 minutes, until golden brown/crispy.

Pre-heat oven to 180 degrees, if using a casserole dish

Add the squash, kale, stock, chickpeas tomatoes, ginger, cinnamon, nutmeg, cumin, dates, and bring to a boil. Cover and place casserole dish/tagine in the oven for 50 minutes. Add the quinoa for the remainder 10 minutes. Stir well.

Sprinkle with coriander. Serve with sour cream and a sprinkle of almonds.

This recipe is by Sally Roch. She studied Sport Science and Nutrition at University and set up Sally’s Quinoa Ltd in 2012.