Squash and Chickpea Tagine with Vegan Choc Mousse
Knife, peeler, chopping board, large saucepan with lid/ casserole,
electric whisk, small saucepan with bowl (to melt choc)
Prep the veg: peel, core and dice the squash, chop the onion, grate the ginger and garlic.
Temper cumin and coriander seeds by frying in dry pan for 30 seconds, then pound in pestle and mortar.
In a large pan /casserole dish, fry onions, add all other spices.
Add the squash, coat in spice mix, then tinned tomatoes, chickpeas and 400 ml veg stock, allow to simmer for 20 mins or until soft. (Retain chickpea water for the mousse).
Add kale or spinach at the end of cooking, allow to wilt.
Serve, over couscous or quinoa, with pomegranate seeds, a dollop of hummus.
For the mousse:
Melt the chocolate by placing in a heatproof bowl over a saucepan of boiling water ( bowl should not touch water).
In a separate bowl whisk the liquid from chckpeas (aquafaba) until soft peaks form.
Gently fold in the melted choc to the foam mix, and transfer to small bowls/ ramekins to set in the fridge.
1 x butternut squash
1 tin chickpeas (400g)
1 tin tomatoes (400g)
4 cloves of garlic
1 thumb fresh ginger
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp harissa paste
1 cinnamon stick
400ml veg stock
cooked cous cous/ quinoa
120g vegan dark chocolate (or regular)
chickpea water (retained from the tin)