Chestnut Tagine With Bulgur Wheat

A community recipe by StoupaTart

Not tested or verified by Nigella.com

Introduction

You don't have to have a tagine to make this, an ordinary lidded pan will do! To prepare chestnuts in advance, cut a cross in the bottom of each and boil for about 30 minutes. Peel while still warm. Any extra chestnuts can be cooked and frozen for another day. Im sure vacuum-packed or tinned chestnuts would be fine and less fiddly to prepare. You could serve this with couscous, but Bulgur wheat makes a tasty change.

Ingredients

Serves: 6

Metric Cups

300 grams chestnuts (cooked, peeled and roughly broken by hand)
1 large aubergine (diced)
3 courgettes (diced)
1 onion (diced)
1 chilli (diced or chilli powder)
2 cloves garlic (crushed)
5⅛ centimetres piece of fresh ginger (grated)
1 teaspoon ground coriander
2 teaspoons turmeric
1 tablespoon ground cinnamon
2 tablespoons olive oil
400 millilitres tomato sauce (fresh)
1 lemon (juiced)
250 millilitres bulgur wheat
½ preserved lemon (diced)
½ tablespoon olive oil
fresh mint (chopped)
fresh parsley (chopped)

10⅗ ounces chestnut (cooked, peeled and roughly broken by hand)
1 large eggplant (diced)
3 zucchini (diced)
1 onion (diced)
1 chile (diced or chilli powder)
2 cloves garlic (crushed)
2 inches piece of fresh gingerroot (grated)
1 teaspoon ground coriander
2 teaspoons turmeric
1 tablespoon ground cinnamon
2 tablespoons olive oil
14 fluid ounces tomato sauce (fresh)
1 lemon (juiced)
9 fluid ounces bulgur wheat
½ preserved lemon (diced)
½ tablespoon olive oil
fresh mint (chopped)
fresh parsley (chopped)

Method

Chestnut Tagine With Bulgur Wheat is a community recipe submitted by StoupaTart and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat your tagine or pan and dry-fry the spices until aromatic. Add the oil, onion, chilli, garlic and ginger and cook for a few minutes until softened.

Next put in the aubergine, and when that has softened add the courgettes and chestnuts, stirring it all well. Pour in your tomato sauce (or whatever), and simmer for about 25 minutes with the lid on.

Stir from time to time and add water if it looks like drying out.

In a separate pan, cook the Bulgur wheat in 2 cups of boiling water. Simmer very gently until all the water is absorbed. When it is cooked, stir in the oil, herbs and preserved lemon.

Heat your tagine or pan and dry-fry the spices until aromatic. Add the oil, onion, chile, garlic and ginger and cook for a few minutes until softened.

Next put in the eggplant, and when that has softened add the zucchini and chestnut, stirring it all well. Pour in your tomato sauce (or whatever), and simmer for about 25 minutes with the lid on.

Stir from time to time and add water if it looks like drying out.

In a separate pan, cook the Bulgur wheat in 2 cups of boiling water. Simmer very gently until all the water is absorbed. When it is cooked, stir in the oil, herbs and preserved lemon.

Additional Information

I pushed all the chestnut mixture to one side of the tagine, then tipped the Bulgur into the other half to serve. If you donâ€™t have a tagine you could use a warmed serving dish.