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Vegetable Tagine

Yields6 Servings

A chunky tagine is high on our list of heart-warming suppers. With spring playing games and the winter chill still creeping in, this soothing and simple recipe is great for whipping up with no fuss and in no time.

www.cotswoldgold.co.uk

 2 tbsp rapeseed oil
1 onion (diced)
2 garlic cloves (peeled and crushed)
1 aubergine (diced)
1 medium butternut squash (diced)
1 courgettes (sliced)
1 carrot (thinly sliced)
1 yellow pepper (chopped)
2 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
1 red chilli (finely chopped)
2 slices of lemon peel
1 stick of cinnamon
1 tin of chopped tomatoes
1 tin of chick peas
6 tomatoes (peeled and diced)
handful of dried apricots
handful of fresh parsley (and coriander, roughly chopped)
1

Place the oil in a pan and sauté the onions, garlic and vegetables for five minutes. Add all of the ground spices and cook over a low heat for a couple more minutes until the spices become fragrant.

2

Transfer to a casserole dish or a large saucepan if not cooking in the oven. Add the rest of the ingredients, except for the fresh herbs, then pour enough water over the dish to cover everything. Cook on a medium heat for 25 minutes.

3

Season to taste and serve with the fresh herbs.

Nutrition Facts

Servings 6