Vegetable tagine with flatbreads recipe

This colourful vegetable tagine is filling and great for vegetarians and vegans - and it’s really simple to make too

Ingredients

For the tagine:

• 100g vegetable margarine
• 2tsp Ground cumin
• 2tsp Ground coriander
• A pinch of saffron strands
• 1 Onion, finely chopped
• 2 Cloves garlic, finely chopped
• 1 Cinnamon stick
• 1 Lemon, juice and rind
• 6 Dried apricots, chopped
• 4 Dried prunes, chopped
• 1kg Carrot, parsnips, sweet potato, potato, aubergine, peeled and cut into chunks
• 1 Cox apple, peeled cored and thickly sliced
• A dash of balsamic vinegar
• A pinch of salt and freshly ground black pepper
• 600ml Vegetable stock

For the flatbreads:

• 75g vegetable margarine
• 1tbsp Fresh coriander, chopped
• 1/ 2 Lemon, rind only
• 1tsp Lemon juice
• A pinch of salt and freshly ground black pepper
• 4 Mini flatbreads

Method

1. Infuse the saffron in a little warm water.
2. Melt two tbsp of margarine in a pan and stir-fry the onion and garlic until golden.
3. Add the remaining margarine, cinnamon stick, ground cumin, ground coriander and the vegetables and stir-fry for 5 mins to brown slightly. Cover with the vegetable stock, add the saffron infusion and three strips of lemon zest and bring to the boil.
4. Next, add the apricots and prunes and simmer for 15 mins.
5. Add the apple and simmer for another 10 mins. Season with balsamic vinegar, lemon juice, salt and pepper.
6. For the lemon and coriander flatbreads, mix together the ingredients and spread on mini flatbreads. Heat in a moderately hot oven for three minutes.