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Seven-veg tagine
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Total Time:
55 minutes
Moroccan-style Tagine: Slow-cooked stew with veggies & fragrant spices, no meat needed. Served over couscous for a flavorful twist.
Ingredients:
  • 400 g tinned or 200g dried chickpeas
  • 8 button onions
  • 2 carrots
  • 2 courgettes
  • 500 g pumpkin
  • 1 large potato
  • ½ a green cabbage
  • 5 baby aubergines
  • ½ a bunch of fresh mint
  • ½ a bunch of fresh flat-leaf parsley
  • 30 g ginger
  • 1 generous pinch of saffron
  • 1 teaspoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon tomato purée
  • 1 litre organic vegetable stock
  • 300 g couscous
  • harissa to taste
Instructions:
  • For dried chickpeas, soak overnight. Drain, place in a large pan, cover with water, bring to a boil, and simmer for 1 hour until tender. Place onions in a bowl, cover with boiling water, and let stand for a couple of minutes. Peel carefully. Trim and slice carrots and courgettes into batons. Chop pumpkin and potato, cut cabbage into 8 wedges, prick aubergines with a fork, and halve lengthwise. Roughly chop herbs. Peel and chop ginger, place in a large pan with saffron, cumin, coriander, most mint, parsley, tomato purée, and vegetable stock. Bring to a boil, add onions, carrot, pumpkin, and potato. Cover and simmer for 10 minutes, then add remaining vegetables and chickpeas. Cover and simmer for another 20 minutes, stirring occasionally. Cook couscous per package instructions. Remove tagine from heat. Serve couscous on plates, top with tagine, mint, and parsley. Serve with harissa to taste. Enjoy immediately.

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