Vegetable tagine with flatbreads Recipe

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  • Vegan
  • Vegetarian

serves:

4

Cost:

not

Prep:

15 min

Cooking:

30 min

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

  • Infuse the saffron in a little warm water.

  • Melt two tbsp of margarine in a pan and stir-fry the onion and garlic until golden.

  • 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.

  • Next, add the apricots and prunes and simmer for 15 mins.

  • Add the apple and simmer for another 10 mins. Season with balsamic vinegar, lemon juice, salt and pepper.

  • For the lemon and coriander flatbreads, mix together the ingredients and spread on mini flatbreads. Heat in a moderately hot oven for three minutes.

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