Moroccan Vegetable Tangine

Updated at: Thu, 17 Aug 2023 10:33:33 GMT

Step 1

Combine tangine spice mix

Step 2

Heat 1 tbsp oil in a large heavy-based pot over medium heat

Step 3

Add onion and garlic. Cook until onion is wilted and then remove to a large bowl.

Step 4

Scrape out any remaining garlic bits from pan so they don't burn.

Step 5

Add butternut squash and cook, stirring 3 minutes or until lightly golden on most sides. Remove tosame bowl.

Step 6

Add 2 tbsp olive oil. Cook eggplant for 3 minutes until tinged with gold on most sides, remove to same bowl.

Step 7

Add 1 tbsp oil if the pot is looking dry and add cauliflower and red bell pepper. Cook for a few minutes until the cauliflower is a bit golden on the edges. Place in bowl.

Step 8

Add diced tomatoes and cook for 1 minute.

Step 9

Add spice mix and stir for a minute.

Step 10

Add all the vegetables back to pot. Add cinnamon stick. Add stock. It should just about cover the vegetables. Taste and add a little salt and pepper

Step 11

Stir and bring to a boil on the stove. Cover the pot and then transfer to the oven for 30 minutes.

Step 12

Remove from oven and add chickpeas and raisins. If vegetables are still hard then place back in oven. If vegetables have softened then place pot on top of stove

Step 13

Simmer for 15 minutes, uncovered on the stove on medium. Low enough to cook the beans and reduce the sauce. Squeeze in the juice of one lemon. Save the other lemons to squeeze over leftovers.

Step 14

Add about 1/2 cup to one cup of cooked kale to the pot

Step 15

Add either sauteed or raw kale to pot to beef up the green factor

Step 16

Eat with brown rice on the side

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