Moroccan Vegetable Tagine

• 1/2 pkt (15 g) Moroccan spice 
• 200 g cooked chickpeas 
• 1 onion, chopped 
• 1 capsicum, cubed 
• 2 carrots, chopped 
• 200 g eggplant cubed 
• 200 g pumpkin peeled and cubed 
• 200 g zucchini sliced 
• 100 g dried apricots 
• 1-2 cups vegetable stock 
• 1 tbsp honey 
• 1 tbsp tomato paste 
• 2 tsp preserved lemon* 

STEP 1

Sauté onion and capsicum, 5 min. Add spice, sauté 1 min. 

STEP 2

Add stock, honey, tomato paste, apricots, carrots, eggplant, zucchini, pumpkin and chickpeas. Cover and cook on low for 20 min.

HOW TO SERVE

Serve with a couscous salad* and garnish with preserved lemon*.

HINTS & TIPS

SIDES &CONDIMENTS

Couscous salad:

• 20 g almond flakes
• 2 tbsp each of fresh coriander and mint leaves
• 1 cup cooked couscous

Cook coucous and mix all ingredients together. 

SWAPS & ALTERNATIVES

Veggie combos: replace apricots with 100 g prunes. Swap eggplant, zucchini, and pumpkin with 1 parsnip, 1 leek and 2 potatoes chopped.

Replace apricots with any of dried fruit.

swap capsicum, eggplant, zucchini, and pumpkin with 1 parsnip, 1 leek and 2 potato chopped.

Alternative: 2 tsp preserved lemon = juice 1 lemon plus zest.