Wonderfully Aromatic Vegetable Tagine

This vegetable tagine is cooked nice and slowly to create a richly flavoured Moroccan style stew. I think it's important not to rush it so as not to loose those intense middle eastern flavours.

I haven't specified what vegetables you should use. I think it's best to use whatever is in season. Root vegetables work particularly well with the fruit and spices in the tagine but I always like to add some greens too if I have them to hand.

Ingredients for the Vegetable Tagine

1 tablespoon of olive oil
1 400g/14oz can of chickpeas
1 medium onion, diced
1-2 cloves garlic, crushed
2 teaspoons of ground cumin
1 teaspoon of ground coriander
A handful of torn fresh basil or 1 teaspoon of dried
½ teaspoon of cinnamon
1 fresh red chilli, deseeded and chopped
500g/About one pound of mixed seasonal vegetables, cut into large chunks (e.g. carrot, potato, celery, green beans or mange tout)
2 tablespoons of chopped dried apricots
1 teaspoon of orange zest
1 tablespoon of orange juice
1 400g/14oz tin of chopped tomatoes
175mls/6 fl oz/¾ cup of water or vegetable stock
2 teaspoons tomato purée (tomato paste)
salt and pepper to taste

Method for the Vegetable Tagine:

1. Heat the olive oil in a heavy based saucepan and gently fry the onion until golden. Add the garlic, cumin, coriander, basil (if using dried), cinnamon, chilli and orange zest. Stir for about 1 minute.

2. Add the apricots and vegetables, cover and cook on a very low heat for about 15 minutes or until soft. Keep an eye on the vegetables to make sure they don’t stick.

3. Stir in the cooked chickpeas, chopped tomatoes, stock or water, tomato puree (tomato paste) and orange juice.  Now simmer the vegetable tagine very gently for 30 to 40 minutes, stirring regularly to prevent sticking.  Stir in the fresh basil if using. Season with salt and pepper.

This is a wonderfully satisfying dish and one of my favourite low cholesterol meals. It is perfect served with some Moroccan couscous or just plain couscous.

 

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