Vegetable Tagine

Name: Vegetable Tagine
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Moroccan, African
Ingredients: Calorie controlled cooking spray; · 1 large carrot – cut into chunky pieces; · 100g swede – peeled and cut into chunky pieces; · 100g parsnips – peeled and cut into chunky pieces; · 6 shallots – peeled and halved lengthways; · 2 peppers – deseeded and diced; · 150g butternut squash – peeled, deseeded and cut into chunky pieces; · 2 garlic clove – crushed; · 1 x 400g tin chopped tomatoes; · 250ml vegetable stock – made from 1 vegetable stock cube; · 60g dried apricots – halved; · 1 x 400g tin chickpeas – drained and rinsed; · Sea salt; · 2 tsp ground ginger; · 1 tsp ground cumin; · 2 tsp ground coriander; · 1 tsp ground cinnamon; · 1 tsp ground white pepper; · ½ tsp ground allspice; · ½ tbsp ground turmeric

4 steps

Prep:10minCook:50min

Updated at: Wed, 16 Aug 2023 21:05:12 GMT

Ingredients

4 servings

cooking spray

calorie controlled

1carrot

large, cut into chunky pieces

100gswede

peeled and cut into chunky pieces

100gparsnips

peeled and cut into chunky pieces

6shallots

peeled and halved lengthways

2peppers

deseeded and diced

150gbutternut squash

peeled, deseeded and cut into chunky pieces

2garlic clove

crushed

1 x 400gtin chopped tomatoes

250mlvegetable stock

made from 1 vegetable stock cube

60gdried apricots

halved

1 x 400gchickpeas

tin, drained and rinsed

Sea salt

For Moroccan Spice Mix (1 Tbsp for Recipe)

2 tspground ginger

1 tspground cumin

2 tspground coriander

1 tspground cinnamon

1 tspground white pepper

½ tspground allspice

½ Tbspground turmeric

Instructions

Step 1

Mix all of the spice mix ingredients together in a bowl and set aside.

Step 2

Spray a large heavy based pan with some cooking spray and place over a medium-high heat. Add the vegetables and cook for 5 minutes until lightly browned (you may need to do this in batches.)

Step 3

When all the vegetables are browned, return them to the pan (if you cooked them in batches), add the garlic and cook for a few more minutes. Add the Moroccan spice mix and stir for a couple of minutes (keep any leftover seasoning in an airtight container for future use), then stir in the chopped tomatoes and stock. Bring to a simmer, stir in the apricots, cover and turn down the heat to low. Cook for 40 minutes, stirring occasionally.

Step 4

Stir in the chickpeas, cook for another 5 minutes, then taste and season with salt, if necessary. Serve.