appetite magazine
Vegetable tagine
 
 
Author:
Serves: 4
Ingredients
  • 2 tbsp olive oil
  • 1 medium onion, sliced
  • 2 large cloves garlic, crushed
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 400g seasonal vegetables
  • (e.g., aubergine, squash, parsnip,
  • carrot, pepper) chopped into 2cm chunks
  • 75g dried apricots, chopped
  • 1 tsp saffron
  • 1 cinnamon stick
  • 1 tbsp harissa paste (adjust to taste)
  • 1 strip lemon peel
  • 1 large carton passata
  • 1 large tbsp clear honey
  • salt to taste
Method
  1. Heat oil in a large pan over a medium heat, add onions and cook until turning golden.
  2. Add garlic, cumin, cinnamon and ginger, continue to cook for 2 mins.
  3. Add vegetables and cook, stirring, until beginning to soften.
  4. Add remainder of ingredients, bring to the boil and simmer over a gentle heat for 15-20 mins until vegetables are tender.
  5. Remove lemon strip and cinnamon stick, and serve with couscous, yoghurt (or plant-based alternative for vegans) and flatbread.
Recipe by appetite magazine at https://www.appetitemag.co.uk/vegetable-tagine/