1 cup Ceres Organics Sorghum, rinsed and drained
2 tablespoons olive oil
2 large carrots, peeled
2 parsnips, peeled, tough core cut out
1 large onion, thickly sliced
3 cloves garlic, crushed
1 teaspoon each ground cumin and ginger
½ teaspoon each ground turmeric, smoked paprika and cinnamon
¼ teaspoon chilli flakes
1 tablespoon honey
400 grams Ceres Organics cherry tomatoes
2 cups vegetable stock
600 grams crown pumpkin, peeled and seeds removed
250 grams button mushrooms, halved
2 small cinnamon sticks
sea salt and ground pepper
thick plain yoghurt
chopped, roasted almonds
Sorghum is an age-old grain that will add new life, taste and texture to your meals – read on to win a pack from Ceres Organics.
Put the sorghum in a medium saucepan with 3 cups of water or vegetable stock. Cover and cook gently for 50 minutes until tender but still with a little bite. Rinse under cold water then drain again and set aside.
Heat the oil in a large sauté pan or saucepan and cook the carrots, parsnips and the onion with a good pinch of salt for 10 minutes until lightly golden in places. Stir in the garlic, all the spices
and the honey, then add the sorghum, tomatoes, stock, pumpkin, mushrooms and the cinnamon sticks. Bring to the boil, cover the pan then reduce the heat and cook gently for 20 minutes, stirring occasionally. Uncover and continue to cook until the vegetables are tender.
To serve: Divide the tagine between bowls and top with coriander, dollops of yoghurt, almonds and lemon wedges. Drizzle with a little olive oil and a grind of pepper and serve with warm crusty bread.