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Vegetable Tagine

by Lucy (follow)
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Vegetarian (1517)      Vegetables (486)      Spices (59)     
The traditional tagine is an earthenware pot, topped with a conical lid. The long - simmering stew which is cooked in this pot, is also called a "tagine", and is usually a spicy dish originating from North Africa. Some tagine pots are covered in absolutely beautiful patterns, but mine is a practical cast iron one with a plain red lid, as you can see. It cooks my tagines well and that's enough for me.



tagine
Vegetable Tagine


Preparation Time: 20 minutes
Cooking Time: 90 minutes
Makes: 8 servings



fruit
Dried fruits for the tagine


Ingredients
2-3 carrots
1 parsnip
350g tin of chickpeas, drained and rinsed
2-3 sweet potatoes
2 white onions
1 cup dried fruit (apricots, dates, currants etc.)
50g toasted almonds
1 tablespoon olive oil
2 tablespoons tomato paste
2 tablespoons honey
1/2 teaspoon cayenne pepper
1/2 teaspoon ground saffron
1/4 cup fresh ginger - finely chopped
1/4 cup fresh turmeric - finely chopped
1 teaspoon ground cinnamon
2 tablespoon finely chopped parsley
Vegetable stock (enough to cover)



chick
Chick Peas for the tagine


Method
Peel and chop vegetables into large chunks. Prepare the spices.
Heat the olive oil in a tagine dish (preferably cast iron). Add finely chopped onions, stir until browned.
Add vegetables, tomato paste and spices. Immediately cover the ingredients with vegetable stock. Bring to a gentle simmer and cover with a tagine lid for 60 minutes.
Add chickpeas, honey and dried fruits. Simmer for
30 minutes or until the vegetables are tender.
Serve on a bed of Cous Cous and scatter with almonds and finely chopped parsley.



turmeric
Fresh turmeric and ginger




Cous cous
Serve on a bed of cous cous


Categories
#Spices
#Vegetables
#Vegetarian
I like this Recipe - 8
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