Vegetable tagine

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place a saucepan on a medium heat and when hot add the oil, onion and garlic and sauté for 5–10 minutes until it begins to soften.

Step 2

Add the spices and the lemon zest; stir well, sautéing for a further 5 minutes.

Step 3

Add the tomatoes and the vegetables and stir well.

Step 4

Add the stock, lemon juice, brown sugar, chickpeas, apricots and sultanas and enough additional water to cover. Then bring to the boil.

Step 5

Once boiling remove from the heat and decant into a tagine (or casserole dish if you don’t have a tagine). Stir in half the chopped parsley, cover with the lid and place in the oven at 160°C (140°C fan/gas mark 3). Cook for 45 minutes, or until the vegetables are soft.

Step 6

Remove from the oven and add the remaining parsley. Stir well then adjust the seasoning using salt and pepper. Serve with a bread roll.

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