Vegetable tagine
Serves: 4
Ingredients
- 1 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 mixed 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 (or to your taste)
- 1 strip lemon peel
- 500g carton passata
- 1 large tbsp clear honey
- salt to taste
Method
- Heat the oil in a large frying pan over a medium heat, add the onions and cook until turning golden. Add the garlic, cumin, cinnamon and ginger, and continue to cook for 2 mins. Add the vegetables and cook, stirring, until they begin to soften.
- Add the remainder of the ingredients, bring to the boil and simmer over a gentle heat for 15-20 mins until vegetables are tender. Remove the lemon strip and cinnamon stick, and serve with couscous, plant-based yoghurt and flatbreads.
