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Chestnut & vegetable tagine
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350g pack Waitrose Diced Butternut & Sweet Potato
2 tsp harissa paste
350g tub essential Waitrose Tomato And Basil Sauce
100g chestnuts, halved
50g pitted green olives, halved
½ x 28g pack coriander, chopped
1. Cook the diced vegetables in a saucepan of boiling water for 5 minutes. Drain and return to the pan.
2. Add the harissa paste and cook for a few minutes, stirring well to coat the veg, then add the tomato sauce, chestnuts, olives and a splash of water. Cover and simmer for 2-3 minutes. 3 Stir in the chopped coriander and serve with a mixed or green salad on the side.
Typical values per serving:
This recipe was first published in February 2016.