Vegetable tagine

mains
Vegetable tagine

Ingredients

serves 4
  • •1 red onion, chopped
  • •2 garlic cloves, minced
  • •2 tbsp vegetable oil
  • •1 tsp ground cumin
  • •1 tsp ground turmeric
  • •½ tsp ground coriander
  • •½ tsp ground cinnamon
  • •1 red bell pepper, chopped
  • •1 400g can chopped tomatoes
  • •2 400g cans chickpeas, drained and rinsed
  • •250ml vegetable stock
  • •1 tbsp harissa paste, or 1 tsp chilli powder
  • •Fine sea salt, to taste
  • •Small handful flat-leaf parsley, chopped, to garnish
  • •Any two of these veggies:
  • •1 courgette, chopped
  • •1 aubergine, chopped
  • •1 large sweet potato, chopped (roast for 15 minutes at 180°C to soften before adding to the pan)
  • •2 large carrots, chopped (roast for 15 minutes at 180°C to soften before adding to the pan)

Directions

  1. 1. Heat the oil in a large pan. Add the onion and cook for 5 minutes, then add the garlic and cook for another minute. Add the spices and stir for a minute until fragrant.
  2. 2. Add the veggies and cook for 8-10 minutes until they’re coated in the spices and start to take on some colour.
  3. 3. Add the tomatoes, chickpeas, stock and harissa/chilli. Season and simmer for 15-20 minutes until the vegetables are tender. Scatter over the parsley and serve with couscous.
Baker Beanie Author

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