Moroccan tagine wraps

• YIELD: Tagine serves 4 as a main, used in wraps it will serve 8
• PREP: 10 mins
• COOK: 35 mins
• READY IN: 45 mins

Ingredients

• 1 Tbsp Safflower Oil
• 1 Onion Sliced In Rings
• 1 Cup Butternut Pumpkin Cubed
• 1 Cup Sweet Potato Cubed
• 1 Cup Chickpeas Soaked & Boiled for 2 Hours until Soft
• 1 Can Crushed Tomatoes
• 2 Saffron Threads Soaked In Water
• 2 Tsp Turmeric
• 1 Tsp Cumin
• 1 Tsp Grated Ginger
• 1/2 Tsp Cinnamon
• 1 Cup Water
• 2 Cups Baby Spinach

Instructions

1. Heat up oil in your tagine, or a heavy based pot
2. Cook onions lightly, then drop the heat to medium, and layer pumpkin, sweet potato and chickpeas
3. Mix the tomatoes, spices and water together and pour over vegies
4. Put lid on, and allow to cook at a low-medium heat for 25-35 minutes, or until sweet potato is soft (pumpkin will soften faster)
5. Be very careful lifting the lid, as there will be a lot of heat and steam!
6. Add the spinach and leave to wilt for a few minutes
7. You can serve the tagine with rice, cous cous or bread.
8. To use in wraps:
9. Use a tablespoon or two of the tagine in some fresh, wholemeal pita bread
10. Toast in a sandwich press for 3 to 4 minutes, or until lightly golden
11. Top with some yummy tofutti!

• CUISINE: Moroccan
• COURSE: Main Meals