Seasonal Moroccan Vegetable Tagine
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Seasonal Moroccan Vegetable Tagine
Persons
6
Prep Time
20 minutes
Cook Time
59 minutes
Total Time
1 hour, 19 minutes
Ingredients
- 400g root veg: this could be kohlrabi, turnip or butternut
- squash
- 2 medium carrots
- 2 medium or 1 large parsnip
- 1 medium onion
- 1 x 400g tin chopped tomatoes
- 2 cloves of garlic (or more, if you like)
- 2 good quality vegetable stock pots
- 2 TBSP Tagine Spice Mix or Ras el Hanout
- (widely available in supermarkets)
- 1 x 400g tin Chickpeas, drained and rinsed
- 2-3 big handfuls spinach or chard
- 2 TBSP tomato puree
- Fresh coriander to garnish (optional)
Instructions
- Wash all your veg
- Peel and finely chop the onion
- Wash and peel the root veg and cut into small, bite-sized chunks
- Peel and chop the garlic
- Heat 2 TBSP oil in an oven-proof casserole dish with a lid
- Sweat the onion for a few minutes until it starts to soften
- Add the veg (except the greens) and cook for another 5 mins
- Add the garlic, tomatoes, spice blend, tomato puree and chickpeas and stir well
- Add the stock and stir. Bring to a simmer then put in the oven at 170C for about 1hr 10 mins - until veg are tender but not over-cooked
- Add the roughly chopped greens 20 mins before the end of cooking
- Serve with couscous, flat breads and a dollop of yoghurt
April 21, 2022
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