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Vegetable Tagine

- Prep Time:
- 10 Min
- Cook Time:
- 45 Min
- Serves:
- 6-8
- Difficulty:
- Easy

A vegetarian tagine with butternut, sweet potato, green beans, chickpeas and dried apricots, flavoured with Moroccan spices then served with fresh herbs and toasted almond flakes.

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Recipe
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Ingredients

4 tbsp olive oil
1 large onion, roughly chopped
3 garlic cloves, roughly minced
2 tsp grated fresh ginger
2 tsp ground cinnamon
2 tsp cumin seeds
2 tsp smoked paprika
Seeds from 2 cardamom pods
2 tsp salt
100g/3½oz dried apricots, cut in half
1 medium butternut squash, deseeded, peeled, coarsely chopped
1 large sweet potato, peeled, coarsely chopped
Boiling water
2 tbsp tomato paste
200g/7oz green beans, stems cut off
1 tin chickpeas, drained and rinsed
Toasted flaked almonds, to serve
Small bunch fresh mint and coriander, roughly chopped, to serve

Instructions

1. Heat olive oil in large casserole dish or tagine over medium heat, add onions and sauté until translucent. Add garlic and spices and cook for further 2 minutes until fragrant. Add dried apricots, butternut and sweet potato and toss until evenly coated with spices. Pour in enough water to just about cover vegetables and add tomato paste. Bring to a simmer, cover and leave to cook for about 20 minutes, just until sweet potato is nearly fork tender.
2. Carefully stir in green beans and chickpeas, increase heat and simmer for further 10 - 15 minutes until green beans are tender. Taste for seasoning and add more salt if needed.
3. Scatter with fresh herbs and toasted almond flakes and serve with Greek style yoghurt and extra flaked almonds on the side. Best served with couscous or bulgur wheat.
4. Will keep well for 2 days in the fridge.

Instructions

1. Heat olive oil in large casserole dish or tagine over medium heat, add onions and sauté until translucent. Add garlic and spices and cook for further 2 minutes until fragrant. Add dried apricots, butternut and sweet potato and toss until evenly coated with spices. Pour in enough water to just about cover vegetables and add tomato paste. Bring to a simmer, cover and leave to cook for about 20 minutes, just until sweet potato is nearly fork tender.
2. Carefully stir in green beans and chickpeas, increase heat and simmer for further 10 - 15 minutes until green beans are tender. Taste for seasoning and add more salt if needed.
3. Scatter with fresh herbs and toasted almond flakes and serve with Greek style yoghurt and extra flaked almonds on the side. Best served with couscous or bulgur wheat.
4. Will keep well for 2 days in the fridge.

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