Moroccan Vegetable Tagine Traybake with Chickpeas

Name: Moroccan Vegetable Tagine Traybake with Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Moroccan, African
Ingredients: 1/2 butternut squash (medium), cut into chunks; 1 sweet potato (large), cut into chunks; 6 small beets (pickled or plain), halved or quartered; 1 aubergine (zucchini), cut into chunks; 1 red onion, halved and sliced thickly; 3 apricots, halved (stone removed) or quartered, depending on the size; 4 sundried tomatoes, chopped; 240g chickpeas (400g/14 0z tin, drained); 2 tablespoons apricot jam (or peach jam); 1 tablespoon olive oil; 1 teaspoon white wine vinegar (or cider vinegar); 1 teaspoon dried thyme; 1 teaspoon paprika; 1 teaspoon pomegranate molasses; 200g (1 generous cup) couscous; 500ml (2.1 cups) vegetable stock; 2 teaspoons dried parsley; 1 teaspoon dried dill; pinch salt and pepper; 5 tablespoons vegan plain yoghurt; 1 tablespoon pomegranate molasses; 1 handful fresh parsley

Instructions

Prep:10minCook:30min

This tasty Moroccan vegetable tagine traybake with chickpeas takes minutes to make, and then the oven or air fryer does all the work. Serve with herb couscous for an easy family dinner.

Updated at: Thu, 21 Nov 2024 14:06:02 GMT