Vegetable Tagine

Name: Vegetable Tagine
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Middle Eastern, Moroccan
Ingredients: 1 tbsp cardamom powder; 1 tbsp coriander powder; 1 tbsp cumin powder; 1 1/2 tsp ground fennel seeds / fennel powder; 1 tsp cayenne ((omit for non-spicy)); 2 tsp turmeric; 1/4 tsp ground cloves; 1/4 tsp ground ginger; 5 tbsp olive oil; 1/2 red onion (sliced; (sub any type of onion)); 1 garlic clove (, finely minced); 800g/1.6lb butternut pumpkin / squash ((1/2 a small), peeled, cut into 2.5cm / 1" cubes); 1 small eggplant (, cut into 2.5cm / 1/2" cubes); 1/2 cauliflower head (, small, cut into bite size florets); 1 capsicum / bell pepper (, cut into 2.5cm / 1" pieces (red or yellow)); 2 tomatoes (, seeds removed, cut into 1cm / 1/3" dice); 3 1/2 cups water; 2 tsp salt; 1/2 tsp black pepper; 400g/ 14oz canned chickpeas (, drained); 200g / 60z green beans (, cut into 3.5cm / 1.5" pieces (~2 cups cut)); Zest of 1 lemon; 2 tbsp lemon juice; 1/2 cup slivered almonds (, toasted); 1/4 cup coriander / cilantro (, roughly chopped); Plain yogurt; Pinch of paprika or cayenne pepper

Instructions

Prep:30minCook:1h

Recipe video above. A vegetarian Moroccan stew loaded with heady and warm spices, filled with tender vegetables. Make this with any veg you have - just don't skimp on the spices!!Pan-roasting each vegetable to get a bit of colour on them before simmering is worth the effort to get the most flavour out of the vegetables. Because colour = flavour! Serve with couscous.

Updated at: Wed, 20 Nov 2024 07:51:04 GMT