Vegetarian Tagine

92%

Servings

4-6

Prep

20 min

Cook

50 min

Vote

Like 24

Ingredients

  • 1 tbsp ‏Alfa One rice bran oil
  • 1 ‏Medium brown onion, finely chopped
  • 2 tsp ‏Moroccan seasoning
  • 1 ‏Cinnamon stick
  • 3 cm piece ‏Fresh ginger, grated
  • 3 ‏Garlic cloves, crushed
  • 1 ‏Medium carrot, halved, thickly sliced
  • 650 grams ‏Butternut pumpkin, peeled, cut into 3 cm cubes
  • 1 1/2 cups ‏Vegetable stock
  • 400 grams ‏Can crushed tomatoes
  • 1/2 (500 grams) ‏Small cauliflower, cut into small florets
  • 400 grams ‏Can chickpeas, drained, rinsed
  • 1 ‏Medium zucchini, quartered, thickly sliced
  • 1 tbsp ‏Honey
  • ‏Fresh coriander sprigs and couscous, to serve
  1. Pour the oil into a skillet and heat over medium temperature. Toss in the onion and cook for 3 minutes until soft. Mix in the seasoning, ginger, garlic and cinnamon and cook for 2 minutes.
  2. Add the carrots and pumpkins, stir well and cook for a minute or two. Pour the stock, tomato, cover and cook on low heat for 20 minutes until vegetables are soft and tender.
  3. Toss in the cauliflower and combine the ingredients well. Cover with lid and cook for about 10 minutes and add the zucchini, chickpeas and honey. Cover again and cook for 10-12 minutes.
  4. Adjust seasonings.
  5. Garnish with coriander sprigs and serve warm with couscous.

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