Post Surgery: Courgette Tagine

Sometimes, there are extended periods when we are just unable to cook; work, a busy social life, family commitments, or health.  Over the last six months, due to the car accident, I have had extended periods where I have not been able to cook (which has been a nightmare for me!).

I went in for surgery a couple of weeks ago, and so this meant another few weeks of not being able to cook, however, this time, I was able to prepare in advance!

One of the meals I pre-prepared,  and kept individual portions in zip-lock plastic bags in the freezer, was my Courgette Tagine (or Zucchini Tagine).  I chose to pre-cook this meal, because it is really quick, easy to freeze, and yet is full of goodness – perfect for post-surgery!

I normally serve this tagine with couscous, however, a friend came round to lunch earlier this week, and so we defrosted the courgette tagine, and served it with houmous, poached egg, and toast.  The result is a light, tasty lunch, and one that I would heartily recommend!

Courgette Tagine with houmous, and poached egg, on toast.

Courgette Tagine

2 tbsp olive oil

Juice of 1 lemon

1 tbsp tomato puree

2 tsp paprika

2 tsp ground cinnamon

2 tins of tomatoes

2 red peppers

100g unpeeled almonds

100g pitted prunes

½ thumb piece of root ginger

3 gloves of garlic

2 courgettes

1 x 400g tin of chickpeas

1 tbsp honey

Salt and pepper

Heat the olive oil in a casserole and stir in the lemon juice and tomato puree with the paprika and cinnamon, then season with salt and pepper.  Add the chopped tomatoes, and peppers and cover the dish.  Cook over a very gentle heat, stirring occasionally, for about 20-30 minutes.  Stir in the almonds, prunes, ginger and garlic, and cook for another 15 minutes.  When the peppers are good and soft, stir in the courgettes and chickpeas.  Cook until tender, but not too soft (about  10 minutes).  Finally stir in the honey.

Houmous

1 x 400g tin chickpeas

20ml olive oil

1/2tsp ground cumin

1 garlic clove, crushed

Juice of 1 lemon

Place all the ingredients into a food processor, and process until fine.  Add a tbsp of water at a time, until you get a smooth consistency.  This will keep in the fridge for approximately 3 days.

Poached Egg

1 x Egg

Bring a medium sized pan to a rolling boil.  Do NOT add salt to the water!  Stir the water around, and crack the egg quickly into the centre of the pan.  Keep the pan at a low rolling boil for a couple of minutes.  Scoop the egg out using a slotted spoon, and place the spoon onto kitchen paper, to let the water totally drain from the egg.

To Assemble

Toast a slice of nice wholemeal or grain bread, cover with tagine, the poached egg, and a large dollop of houmous!

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