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Winter vegetable tagine
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Warm and comforting vegetable tagine bursting with sweetness from golden root veggies, dried fruits, and honey. Enhanced with aromatic spices for a cozy and satisfying meal.
Ingredients:
  • 18.20 gm olive oil
  • 2 onions, thinly sliced
  • 2 large carrots, peeled, cut into 8cm lengths
  • 1 large parsnip, peeled, cut into 8cm lengths
  • 300g kumara, peeled, cut into 2cm pieces
  • 300g butternut pumpkin, peeled, cut into 2cm pieces
  • 44.40 gm tomato paste
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground saffron (see Notes)
  • 2.50 gm ground ginger
  • 1 tsp turmeric
  • 2 cinnamon quills
  • Massel vegetable liquid stock or water, to cover
  • 400g canned chickpeas, drained, rinsed
  • 100g dried apricot
  • 8 pitted dates
  • 57.20 gm honey
  • 40.00 ml chopped flat-leaf parsley or coriander
  • 40g almond
  • Harissa, to serve (optional)
  • Couscous, to serve
Instructions:
  • In a large flameproof casserole, heat oil over medium heat. Cook onions for 5 minutes, stirring occasionally, until softened.
  • Add in a variety of colorful vegetables like carrot, parsnip, kumara, and pumpkin along with flavorful spices such as tomato paste, cayenne, saffron, ginger, turmeric, and cinnamon quills. Pour in vegetable stock or water until just covered, then bring to a gentle simmer and cook covered for 45 minutes.
  • Combine the chickpeas, apricots, dates, and honey in the pot. Season to taste, then let it simmer for another 20 minutes until the veggies are tender and the mixture is thick and flavorful.
  • Sprinkle with fresh herbs and crunchy almonds. Pair with spicy harissa and fluffy couscous, if preferred.

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