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Moroccan Vegetable Tagine

Moroccan Vegetable Tagine

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Total Time
30 minutes

Ingredients

  • ½ Butternut Squash, peeled and diced, any seeds and be rinsed, dried and dry fried and used as a garnish
  • 1 Sweet Potato, diced to similar size to the squash
  • 1 Onion, finely diced
  • 1 Yellow Pepper, deseeded and diced
  • 1 Red Chilli, finely sliced, deseeded for a milder result, seeds included for the full heat
  • 1 tsp Fennel Seeds
  • 1 tbs Oil
  • 1 Clove of Garlic, finely grated
  • 3cm Piece of Ginger, finely grated
  • 1 tsp Ras el Hanout or Moroccan seasoning
  • 1 tsp Ground Cumin
  • 1 tsp Turmeric
  • ½ tsp Ground Cinnamon
  • 1 tbs Tomato Puree
  • 400g Can of Chickpeas
  • 1 Lemon zested and juiced (the remaining parts of the lemon can be weighed, add equal quantity of olive oil, blitz in a blender to make a preserved lemon puree, which can be used to make your next tagine, store in the fridge for up to a week)
  • 20g chopped Dried Apricots
  • 20g Sultanas
  • 20g Chopped Dates or Dried Prunes
  • 1 Vegetable Stock Cube
  • 1 bunch of Fresh Coriander, reserve half the leaves, but finely chop the rest, including the stalks

Directions

  • Turn the oven on to 200 degress c.
  • Heat a dry pan to medium, add the fennel seeds, allow to cook for 30 seconds-1 minute, as soon as you can smell the seeds add the oil and turn the heat down to low.
  • Add the onions, lemon zest and chopped coriander – gently cook for 10 minutes, until the onions are translucent, try not to colour them.
  • Add the diced pepper and chilli, continue to cook for a further 5 minutes on the gentle heat.
  • Add the garlic and ginger, cook for 2 minutes, stirring as necessary to prevent sticking.
  • Add the dry spices, including the Moroccan or Ras el Hanout seasoning, these need to be cooked for 2 minutes to activate their flavours.
  • Now add the chickpeas, including the chickpea water, the tomato puree, the stock cube, the dried fruits and the lemon juice, turn the heat up and once boiling is achieved turn the heat down to a simmer.
  • Whilst the tagine is simmering, put the butternut squash and the sweet potato in a shallow roasting tin, sprinkle with another tablespoon of oil, a pinch of salt and pepper, and roast in the oven for around 25 minutes, you want the outside to be caramelised, but the veg to still hold their shape.
  • Tip the butternut squash and sweet potato into the tagine mix along with any juices/oil from the tin.
  • Serve with rice, garnished with the reserved coriander leaves, and the optional squash seeds.

Notes

No Notes Provided

Storage

Freezes well

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