Persian Baked Mushroom Tagine with Mash & Tahini Hemp Drizzle

Persian Baked Mushroom Tagine with Mash & Tahini Hemp Drizzle

Ready in 45 minutes • Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, May 3, 2020.
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Ingredients

Tagine

  • 200g mushrooms, cut into 2cm chunks
  • 1 brown onion, cut into wedges
  • 1 courgette, diced 2cm
  • 2 tsp ginger, finely grated
  • 2 cloves garlic, minced
  • 1 pack Persian spices
  • 1 pack red chimichurri paste
  • 1 can cherry tomatoes
  • 150g yoghurt
  • 1/2 cup water

Chickpeas

  • 1 can chickpeas, drained & rinsed
  • 1 pack Mediterranean drizzle
  • 1 drizzle of oil

Mash

  • 400g orange kumara, peeled & diced
  • 2 Tbsp milk
  • 1/2 Tbsp butter

To Serve

  • 2 Tbsp tahini hemp drizzle
  • 1/2 bunch coriander, leaves picked

Steps

  1. Before you start. Preheat oven to 220°C/200°C fan bake. Bring a pot of salted water to the boil.
  2. Prep tagine & kumara. Prep mushrooms, onion, courgette, ginger and garlic and set aside. Prep kumara and set aside separately.
  3. Cook tagine. Toss all tagine ingredients together with 1/2 tsp salt in a medium roasting dish. Roast (on upper oven rack) for 30-35 minutes, until veggies are tender. Season to taste with salt and pepper.
  4. Meanwhile, prep & cook chickpeas. Toss chickpeas on a lined oven tray with Mediterranean drizzle and oil. Season with salt and pepper and roast (on rack below mushrooms) for about 20 minutes, until golden.
  5. Cook mash. Cook kumara in pot of boiling water for about 15-20 minutes, until very tender. Drain well and return to pot with milk, butter and a pinch of salt. Mash well and season to taste with salt and pepper.
  6. Prep coriander.
  7. Serve. Mash topped with tagine, chickpeas, tahini hemp drizzle and coriander.

Nutritional Information

Energy 3232 kj
772 kcal
Protein 23.6g
Carbohydrate 93.6g
Fat 29.1g