It’s midweek and rainy, you need something fast and warming. Below is our recipe for a Moroccan Vegetable Tagine.
2 tbsp sunflower oil
1 large onion, sliced into 12 wedges
2 cloves garlic, crushed
1 green chilli, deseeded and finely chopped
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground cinnamon
½ tsp ground turmeric
1 medium sweet potato (approx 250g), peeled and chopped into 2cm cubes
1 medium parsnip (approx 250g), peeled and cubed
300ml / ½ pint vegetable stock
1 x 400g cans chopped tomatoes
2 tbsp runny honey
Juice of ½ lemon
50g / 2oz (approx 8) dried ready-to-eat apricots, halved
225g / 8oz cauliflower, cut into small florets
Coarsely chopped fresh parsley, to garnish
Serve with rice, couscous or quinoa
- Heat the oil in a large non-stick frying pan. Add the onion and cook for 3-4 mins, then add the garlic and chilli, and fry over a high heat for a few minutes. Add the spices and fry for a few minutes more.
- Stir in the sweet potatoes and parsnips, until they are coated in the spices.
- Stir in the stock, along with the remaining ingredients, except for the cauliflower, bring to the boil, and season with salt and pepper.
- Cover with a lid and simmer over a medium heat for about 10 minutes.
- Add the cauliflower and continue to simmer for another 20 minutes, or until all the vegetables are cooked. Serve with couscous or quinoa and garnish with fresh parsley.Note:
You can use butternut squash instead of sweet potato and/or yams, and sliced fennel instead of the parsnips. You can also add half a tin of chickpeas to this recipe.
Learn this dish and other delicious veggie alternatives in our Vegetarian Workshop!
Find more of Cooks Academy Recipes over on OUR WEBSITE!