01/03/2020
Moroccan Vegetable Tagine
A bright blend of vegetables and chickpeas in Moroccan spices.
Serves:
4
Prep Time: 15 minutes
Cooking Time: 20 minutes
Ingredients
- sea salt
- 2 tablespoons olive oil
- 1 onion
- 1 red capsicum
- 2 carrots, peeled
- 750g butternut pumpkin, peeled
- 1/2 head cauliflower
- 2 -3 tablespoons ras el hanout (Moroccan spice mix)
- 1/2 tablespoon turmeric
- 1 tablespoon smoked paprika
- chilli flakes, to taste, optional
- 2 cups water
- 400g can chickpeas, drained
- grated rind of 1 lemon or 1/2 preserved lemon, diced
- 1/2 cup dried apricots
- 1 bunch fresh coriander leaves
- 1/4 cup toasted slivered almonds
- natural yogurt, for serving
Method
Halve and slice onion and capsicum. Slice chilli and carrots, cut pumpkin into 2cm chunks and cauliflower into florets. Heat oil in a large tagine or heavy based casserole dish, and fry onion, capsicum and spices, including chilli to taste, and cook, stirring for few minutes until aromatic. Add water, pumpkin, carrots, cauliflower, chickpeas, lemon rind/preserved lemon and apricots simmer covered for 15 minutes until carrots are tender, adding extra water if needed. Remove lid and simmer 5 minutes to reduce slightly and season to taste. Chop half the coriander and stir in. Sprinkle with almonds, garnish with coriander and serve with natural yogurt.
Tips
- Ras el Hanout is a Moroccan spice mix that translates as ‘top of the shop’, as spice vendors create and sell their own blend that can be made with up to 100 spices. Your favourite Moroccan Spice Mix will work here, or make your own with a mixture of cumin, coriander, turmeric, paprika, chilli and a little cinnamon.
- Serve with Moroccan Flatbreads. You can find the recipe on Foodcentric.com.au
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