Vegetable tagine

Vegetable tagine

Ingredients

serves 4
  • •1 red onion, chopped
  • •2 garlic cloves, minced
  • •2 tbsp olive oil
  • •1 tsp cumin
  • •1 tsp turmeric
  • •½ tsp ground coriander
  • •¼ tsp cinnamon
  • •¼ tsp allspice
  • •1 400g can chopped tomatoes
  • •2 400g cans chickpeas, drained and rinsed
  • •250ml vegetable stock
  • •1 tbsp harissa paste, or 1 tsp chilli powder
  • •½ tsp sea salt, to taste
  • •Small handful flat-leaf parsley, chopped, to garnish

  • Any 2 veggies:

  • •1 pepper, chopped
  • •1 courgette, chopped
  • •1 aubergine, chopped
  • •1 large sweet potato, chopped and roasted for 15 minutes at 180°C
  • •2 large carrots, chopped and roasted for 15 minutes at 180°C

Directions

Cooking mode
  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. 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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