Moroccan Vegetable Tagine

Moroccan Vegetable Tagine

PREP TIME

10 minutes

COOK TIME

20 minutes

YIELDS

4

Ingredients

  • 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* 

Memories

The tagine dates back to Harun al Rashid, a late eighth-century ruler of the Islamic empire. Foods cooked tagine-style appeared in The Thousand and One Nights in the ninth century. Although originally a Berber dish, the tagine has evolved with the history as waves of Arab and Ottoman invaders, Moorish refugees from Andalusia and French colonialists have left their influences on the cuisine. 

Directions

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.