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“I kind of made this up one evening and it is is still evolving! I have not been specific about the chilli powder/flakes, as this is really down to individual taste, but I use about a tsp of hot chilli powder, which makes it a medium hot tagine. I tend to prepare in advance and reheat so the flavours are mature, but it is just as good straight off the stove. I have also added red lentils in the past, as well as green beans and potatoes when I have been low on other vegetables. It would also be great with lamb and prunes added. I serve it with cous cous which has lemon juice, fresh coriander, mint, toasted pine nuts and sunflower seeds added - occasionally chopped dried apricots..mess around with it a little! Hope you enjoy it...”
2hrs 15mins

Ingredients Nutrition


  1. Fry onion & leek in oil until soft and beginning to brown.
  2. Add celery, peppers, butternut squash and fry for a few minutes to mix.
  3. Add cumin, chilli, paprika, cinnamon, ginger, ras el hanout and garlic and fry for a minute or so (do not let spices/garlic burn) , then add chicken stock and tomato puree.
  4. Cook with lid on for about 15 minutes, stirring occaisionally.
  5. Add sun dried tomatoes, tin of tomatoes, water and caraway seeds (liquid should at least cover vegetables, plus about an inch or so…but this can be reduced later if necessary) Cook for about an hour or so (is ready in less time, but simmering helps to intensify flavours).
  6. Add chick peas and kidney beans, lemon juice, salt and pepper and simmer for about half an hour or so…can be simmered for a long time if B squash is in large chunks- otherwise they break down.
  7. Stir through fresh herbs- coriander and mint work well and check seasoning.

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