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Vegetable tagine

Vegetable tagine

Vegetable tagine
 
Print
Author: Hexham Abbey - Bread (etc.) of Heaven: 100 Home Recipes
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.
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appetite magazine is dedicated to the taste of the North East of England. Food and drink, grown here, made here, enjoyed here by the appetite team and our readers. The magazine is published eight times a year and can be picked up free in cafes, delis, farm shops and restaurants all over the North East.

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