Vegetarian Tagine

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Servings

4

Prep

20 min

Cook

45 min

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Like 20

Ingredients

  • 650 grams ‏Butternut pumpkin, peeled, cubed
  • 1 tbsp ‏Olive oil
  • 400 grams ‏Can chickpeas, drained, rinsed
  • 1 ‏Brown onion, finely chopped
  • 500 grams ‏Cauliflower, cut into small florets
  • 2 tsp ‏Moroccan seasoning
  • 400 grams ‏Can crushed tomatoes
  • 1 ‏Cinnamon stick
  • 1 ‏Fresh ginger, grated
  • 3 ‏Garlic cloves, crushed
  • 1 ‏Medium carrot, halved, thickly sliced
  • 1 1/2 cups ‏Vegetable stock
  • 1 ‏Zucchini, quartered, thickly sliced
  • 1 tbsp ‏Honey
  • ‏Fresh coriander and couscous, to serve
  1. Heat the olive oil in a tagine and fry the onions. Toss for 2 minutes and add the seasoning and ginger, garlic, cinnamon.
  2. Stir for another minute and throw in the pumpkin and carrot.
  3. Toss to combine and then add the vegetable stock.
  4. Throw in the tomatoes and reduce the heat.
  5. Simmer for nearly 20 minutes.
  6. Now add the cauliflower and cook for 10 minutes or until it becomes soft.
  7. Finally add the chickpeas, honey and zucchini to it.
  8. Cover with lid and cook for 15 minutes. Season with salt and pepper and taste to see everything is in the right place.
  9. Garnish with coriander and serve with couscous.

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