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Seven Vegtable Tagine

Seven Vegetable Tagine

This vegan seven-vegetable tagine was inspired by a tagine I had at a restaurant overlooking Jemaa el-Fnaa in Marrakech. While Tagines are often associated with slowly cooked meats such as lamb and chicken, this tagine maxes out your 5-a-day and more. Try it this Veganuary alongside a pile of couscous.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course, Side Dish
Cuisine: Moroccan
Calories: 344
Ingredients Method

Ingredients
  

  • 3 Tbsp Olive Oil
  • 1 Onion Peeled and Chopped
  • 2 Carrots Peeled and Diced
  • 3 Garlic Cloves Peeled and Crushed
  • Thumb Sized Piece of Ginger Chopped
  • 2 Mixed Peppers Deseeded and Chopped
  • 1 Courgettes Chopped
  • 1 Cinnamon Stick
  • 2 Bay Leaves
  • 1 Tsp Ras-el-Hanout
  • 1 Tsp Ground Cumin
  • 1 Tsp Ground Coriander
  • 2 Tbsp Tomato Puree
  • 500 ml Vegetable Stock
  • 400 g Tin of Chickpeas Drained
  • 100 g Dried Apricots Chopped
  • 150 g Green Beans Cut in Half
  • Salt / Pepper to taste
  • Flaked Almonds toasted to serve.
  • 5 g Chopped Parsley to serve.

Method
 

  1. Preheat the oven to 160C or 140C Fan or 325F or Gas 3
  2. Heat the oil in a casserole dish with a lid over medium heat and cook the onions for 5-10 minutes until soft and begin to brown.
  3. Add the carrots and brown the carrots slightly.
  4. Add the cinnamon stick, bay leaves, garlic and ginger and cook for 2-3 minutes. Add the peppers and courgettes.
  5. Stir in the tomato paste, chopped tomatoes, ras-el hanout, ground cumin, and coriander. Cover with the stock and cover the pan.
  6. Place the pan in the centre of the preheated oven and cook for 20-25 minutes until the vegetables are tender.
  7. Add the drained chickpeas, dried apricots, and green beans. Return to the oven for 10-15 minutes until the chickpeas are hot throughout and green beans have turned tender.
  8. Season with salt and pepper to taste. Garnish with the herbs and toasted almonds.