Prep Time:15 mins
Understanding food allergies and intolerances
Moroccan vegetable tagine
Cooking Time:90 mins
Serves:4 Adults
Try our delicious Moroccan vegetable tagine which is packed with a range of important vitamins and minerals!
About this recipe
Adapted from 101 Square Meals
Ingredients
- 1 large sweet potato, peeled and cut into chunks
- 2 courgettes, cut into circles
- 2 carrots, diagonally sliced
- 1 red pepper, cut into long slices
- 1 yellow pepper, cut into long slices
- 1 small red onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 1 small chunk of ginger, peeled and finely chopped
- 20ml of vegetable oil
- 2 teaspoons of ground coriander
- 1 teaspoons of ground cumin
- 400g tin of chopped tomatoes
- 1 tablespoon of harissa paste (if you don't have this, ¼ teaspoon of chilli powder will do)
- 100g of ready-to-eat dried apricots, halved
- 400g tin of chickpeas rinsed and drained
- 1 low-salt vegetable stock cube dissovled in 300ml of boiling water
Method
- Heat the oil in a large casserole pot over a medium heat.
- Gently fry the onion, garlic and ginger for 5-6 minutes until they start to soften.
- Add the ground coriander and cumin and fry for a few minutes.
- Add the harissa paste (or chilli powder), stir and fry for another few minutes.
- Add the sweet potato and carrots, turn the heat down and cook, stirring regularly for 5-10 minutes.
- Add the tomatoes, courgettes, peppers, chickpeas and stock. Then season to taste.
- Bring up to a simmer and add the apricots.
- Put the lid on the pot and simmer on a low heat for 50 minutes or until the vegetables are tender.
What you will need
- Casserole dish
- Chopping board
- Chopping knife
- Measuring jug(for liquids)
- Vegetable peeler
- Wooden spoon
Serving suggestions
Serve with warm couscous or rice
"This recipe is suitable for vegetarians"
