This vegetable tagine is one of my favourite dishes. It can be a summer, autumn or winter dish and I just love the combination of spice and sweetness. Gluten free if served without cous-cous. Brown rice can be used instead.
- 2 Tbsp of rapeseed oil
- 2 Onions - roughly chopped
- 1.5 Tsp of Harissa paste
- 2cm knob of fresh Ginger
- 2 Cloves Garlic minced
- 2 Heaped tsp cinnamon
- 1 tsp ground cumin
- 2 Tsp ground coriander
- ½ Tsp All Spice
- 2 Tbs honey or 2 tbsp of Agave Syrup if vegan
- 1 Butternut squash halved, deseeded and cubed
- 2 Red peppers chopped
- 2 Sweet potatoes peeled and cubed
- 2 Carrots cut into chunks
- A handful of soft dried apricots chopped
- 600ml vegetable stock
- 250ml Passata
- 2 Tablespoons of lemon juice
- 1 Can of Chickpeas
- Salt and pepper
- Bunch of chopped fresh coriander
- Toasted Flaked Almonds.
- Couscous or Brown Rice to serve.
Heat the oil in a large heavy based pan or casserole dish and add the onions, garlic, & fresh ginger, fry for 10 mins or so until softened. Add all the dry spices to the pan along with the tomato and Harissa paste, stir and cook for a minute or two until fragrant.
Add the cubed squash, sweet potato, pepper, carrots and apricots and stir well to coat with the spice mixture. Then pour over the stock and lemon juice mixture and bring to a simmer.
Cook partially covered on a medium heat for 15 minutes until the veg are tender, then add the chickpeas, honey or agave, a good amount of seasoning and half the chopped coriander. Stir in well and cook for an additional 10 minutes.
Prepare the couscous or brown rice by warming through with spiced veg stock (if you have any spare juices from the pan pour a little of this on too) and add sultanas or toasted almonds if desired.
Serve the Tagine on a bed of couscous or rice with toasted almonds and the remaining coriander sprinkled on top.