Moroccan Tagine

Tagine - the most famous of all Moroccan cuisine, is traditionally cooked low and slow over an open fire in the recognisable earthenware pot, from which the dish gets its name. We try to capture those traditional tagine flavours of dried fruits, lemon and classic flavours of cinnamon, cloves, coriander and nutmeg in our little pots of flavour so you can enjoy this dish in just 20 minutes. What’s in the kit Garlic Paste Our signature concentrated garlic paste Tagine Paste A rich paste with warming North African spices Tagine Garnish Dried apricots with fragrant spices TAGINE PASTE: Ground Spices (Coriander, Ginger, Cinnamon, Paprika, Nutmeg, Cumin, Cardamom, Clove, Chilli, Black Pepper), Yeast Extract, Glucose Syrup, Sunflower Oil, Water, Salt, Colour (Paprika Extract), Onion Extract. TAGINE GARNISH: Diced Apricot (Sulphites), Ground Cinnamon, Coriander. Swap chickpeas for borlotti or cannellini beans. Swap tinned tomatoes to passata or whiz up some fresh tomatoes. Skip the apricots and serve this over any rice or grain. If you can't find parsnips, use carrots. Scale up to freeze leftovers. Approx 650 cals per portion when serving 2.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.