Vegetable tagine

Vegetable tagine
Serves: 4
  • 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
  1. 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.
  2. 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.
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