A tagine is a North African dish that is named after the pot in which it is traditionally cooked. The pot has a conical lid that helps to retain moisture and flavour, resulting in a tender and succulent dish. The tagine is a slow-cooked stew that is typically made with meat, vegetables, and spices.
This hearty vegetable tagine recipe is a vegetarian version that is perfect for colder darker nights.
It is packed with nutritious ingredients such as butternut, carrots, parsnips, potatoes, and chickpeas, which are slowly simmered in a flavourful broth of cumin, chili flakes, and garlic. The result is a warming and comforting dish that is perfect for a cosy night in.
The dish is perfect for sharing with friends and family, and it’s a great way to get your daily dose of vegetables. I love this with a generous helping of couscous which is perfect for soaking up all those flavours. Enjoy!
Hearty Vegetable Tagine
Ingredients
- 2 tbsp olive oil
- 1 red onion (peeled and chopped)
- 1 tsp cumin seeds
- 1 tsp chilli flakes
- 2 cloves of garlic (peeled and grated)
- 2 tbsp tomato puree
- 2 leeks (trimmed and cut into 1cm slices)
- 1 butternut squash (peeled, deseeded and cut into big cubes)
- 2 carrots (peeled and cut into batons)
- 2 parsnips (peeled and cut into batons)
- 350g potatoes (peeled and cut into quarters)
- 1 tin of chickpeas
- 2 tbsp honey
- 1 tin chopped tomatoes
- 80g soft dried apricots (halved)
- 3 preserved lemons (finely chopped)
- 1l vegetable stock
- Fresh coriander to serve
Directions
- Heat the oil in a tagine or large saucepan with lid, add the onion and cook until soft (around 5-10 minutes). Add the spices, and garlic and cook for a few minutes.
- Stir in the tomato puree and cook for a few minutes then add the vegetables, chickpeas and potatoes, then stir everything together.
- Add in the honey, tomatoes and stock. Give everything a good stir and bring to the boil.
- Turn the heat down and add the apricot and preserved lemon. Pop on a lid then simmer for 35-45 minutes, or until the vegetables are tender. Adding a little more water if needed.
- Check the vegetables are cooked, season and leave to sit for 15 minutes. Ladle into bowls & sprinkle over coriander. Serve with couscous.
