Vegetable Tagine
Ingredients
- 300 grams pumpkin - cut into 4cm dice
- 1 capsicum - cut into large dice
- 1 zucchini - cut int0 large dice
- 1 onion - roughly diced
- 2 garlic cloves - crushed
- 1 tbsp ginger - minced
- 2 tsp cumin
- 2 tsp ground coriander
- ½ tsp turmeric
- ½ cinnamon
- 2 tbsp harissa
- 2 preserved lemons - flesh removed and finely diced
- 400 grams tinned tomatoes
- 400 ml vegetable stock
- 400 gram tinned chickpeas - drained
- 10 dried apricots - sliced
To Serve
- 1 cup couscous
- ½ cup natural yoghurt
- coriander - roughly chopped
- 2 tbsp flaked./slivered almonds - toasted
Instructions
- Heat olive oil in a large pan with lid on medium heat.
- Add onion, garlic and ginger and cook for 2 minutes. Add spices and harissa and cook for a further minute. Add vegetables and stir to combine.
- Pour in tinned tomatoes, stock and chickpeas. Add preserved lemon and apricots. Stir to combine, cover and cook for 25 minutes, or until pumpkin is softened.
- Meanwhile, cook the couscous by adding equal parts of couscous and boiling water to a bowl. Cover and leave for 5 minutes. Remove cover and fluff up with fork.
- Serve the tagine and couscous sprinkled with the almonds and herbs and a dollop of harissa rippled yoghurt.
Tips and Variations
VEGETARIAN
GLUTEN FREE
