Moroccan Spiced Vegetable Tagine Recipes

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MOROCCAN VEGETABLE TAGINE



Moroccan Vegetable Tagine image

A spicy Moroccan style vegetable tagine, perfect for feeding a crowd this vegetarian stew is packed with veggies, chickpeas and sweet potatoes.

Provided by Michelle Alston

Categories     Dinner

Time 50m

Number Of Ingredients 19

2 tbsp mild olive oil
1 large yellow onion (250g) (peeled then sliced)
2 medium sweet potatoes (3 cups) (525g) (peeled and cut into chunks)
4 cloves of garlic (sliced)
1 medium eggplant / aubergine (265g) (cut into chunks)
2 medium zucchini / courgette (1kg) (cut into medium chunks)
1 1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp cinnamon
1 tbsp harissa paste
2 cups canned diced tomatoes (1 x 400g can of chopped tomatoes)
1/2 cup dried ready to eat apricots (100g) (cut in half lengthways)
2 1/2 cups vegetable stock (500ml)
1 1/2 cups cooked chickpeas (1 x 400g can)
1/2 tbsp honey
1 dried bay leaf
1/2 tsp sea salt
1/2 tsp cracked black pepper
2 tbsp finely chopped flat leaf parsley

Steps:

  • Preheat the oven to 392 F / 200 CHeat the oil in a large dutch oven or casserole dish with a tight-fitting lid.Add the onion and cook for about 1o minutes stirring often.
  • Add the eggplant/aubergine and garlic and cook for about 2 minutes then add the zucchini/courgette and cook for another 2 mins.
  • Now add the spices and stir well, then add the harissa. Stir everything together.Pour in the minced (chopped) tomatoes and the stock.Then add the sweet potatoes, chickpeas, apricots and honey and stir everything together. Add the bay leaf then place the lid on the dish and pop it in the oven.Cook for 20 - 30 minutes.
  • Once the sweet potatoes are cooked and the sauce has reduced a bit then your tagine is done.Stir in the chopped parsley and serve.
  • Serve with couscous or rice with extra chopped parsley.

Nutrition Facts : Calories 386 kcal, Carbohydrate 63.1 g, Protein 15.3 g, Fat 8.8 g, SaturatedFat 1.3 g, Sodium 353 mg, Fiber 14.8 g, Sugar 22.7 g, ServingSize 1 serving

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