Moroccan tagine with spring vegetables

Adapted from 'Vegan with a vengeance' by Isa Chandra Moskowitz. A very forgiving recipe. Still delicious without baby spinach and fresh ginger, can use chicken stock instead of vegetable stock, swap out the vegetables if you like. Still great without onion and garlic. For me, the spice blend, cinnamon, raisins and fresh mint and coriander are essential.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot, saute onions in oil over medium heat for 3 minutes. Add carrots and chilli, saute 3 mins. Add garlic & ginger, saute 2 mins. Add the ground spices and saute 1 min.

Step 2

Add stock, water, tomato puree, cinnamon sticks, bay leaves, black pepper and lentils. Bring to a boil, lower heat, simmer unvovered for 15 to 20 minutes, stirring occasionally and adding more water if it gets too thick.

Step 3

Add veggies (except spinach), raisins, and salt. Simmer 15 more minutes. If making couscous, now is a good time to add hot water to your couscous so it'll be soft and fluffy by the time the tagine is finished.

Step 4

Add spinach, coriander, and mint; stir well. Turn the heat off and let sit for 5 to 10 minutes to allow cinnamon to infuse more, if using sticks. Remove bay leaves and cinnamon stocks. Serve over couscous with lemon wedges. Garnish with mint and coriander leaves.