Vegetable tagine Recipe

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  • Vegetarian

serves:

6

Cost:

not

Total Time:

00:00

Prep:

00:00

Cooking:

00:45

Nutrition per portion

RDA
Calories 320 kCal 16%
Fat 15g 21%
  -  Saturates 2g 10%

This traditional Moroccan recipe is gloriously aromatic and bursting with exotic flavours. The dish is quite filling on its own, but goes brilliantly with a side serving of couscous to soak up all the delicious juices.

Ingredients

  • 3tbsp olive oil
  • 1 red onion, halved and sliced
  • 1 aubergine, cut into 3cm chunks
  • 1 clove garlic, finely chopped
  • 2 x sachets Moroccan Reason to Season
  • 1 small butternut squash, peeled, deseeded and cut into 3cm chunks
  • 125g ready-to-eat dried apricots, halved
  • 2 x 400g cans chopped tomatoes
  • 400g can chickpeas, drained
  • 1tbsp clear honey
  • 75g whole blanched almonds
  • 20g pack fresh coriander, chopped
  • Couscous, to serve

Method

  • Heat the oil in a large pan. Add the onion and cook until golden. Add the aubergine and garlic. Cook for 5 minutes more, stirring occasionally until soft.

  • Stir in the Moroccan seasoning, squash, apricots, tomatoes, chickpeas and honey. Cover, heat to simmering, then simmer gently for 15 minutes. Add almonds and cook for 5 minutes. Stir in the coriander. Serve with couscous.

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