Dale Pinnock Recipe - August
In the final of our recipe tutorial series, Dale Pinnock shows us how to cook a delicious one pot vegetarian dish – Moroccan tagine. Vegetarian food doesn't have to be bland, it can be delicious and packed full of flavour and Dale Pinnock is here to show you how!
Vegetarian dishes have become extremely popular over recent years, with people embracing the likes of meat-free Mondays but there is still a preconception that vegetarian meals are lacking flavour. Dale wanted to share one of his favourite vegetarian recipes in the final tutorial of this series, to demonstrate just how delicious and nutritious they can be.
Not only will this dish make your taste buds tingle, it is also good for your heart health with huge amounts of fibre, flavonoid, antioxidants and other good stuff.
INGREDIENTS
- 400g chickpeas
- 1 large courgette
- 1 small aubergine
- 8 pitted dates
- 1 large red onion - finely chopped
- 1 large red pepper - cut into 2cm chunks
- 600g of passata
- 1tsp cinnamon
- 4 chopped garlic cloves
- Quinoa
DIRECTIONS
- Add the red onion and garlic to a pan with a little oil and season
- Sauté until the onions start to soften
- Add the chopped courgette, aubergine and red pepper to the pan
- Mix all the vegetables together and then add the chickpeas and chopped dates
- Stir in some of the passata (enough to coat the vegetables)
- Sprinkle the cinnamon in and stir
- Gently simmer for 20-25 minutes
- Rinse the quinoa under running cold water
- Add the quinoa to a pan and pour in double its amount of water with a pinch of salt
- Bring to the boil and then turn the heat down to simmer for 10-15 minutes, until the liquid has been absorbed
- Serve the quinoa and tagine together for a taste sensation