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Winter vegetable tagine

  • 0:30 Prep
  • 1:10 Cook
  • 4 Servings
  • Advanced

Ingredients

  • 1 tablespoon olive oil
  • 2 onions, thinly sliced
  • 2 large carrots, peeled, cut into 8cm lengths
  • 1 large parsnip, peeled, cut into 8cm lengths
  • 300g kumara, peeled, cut into 2cm pieces
  • 300g butternut pumpkin, peeled, cut into 2cm pieces
  • 2 tablespoons tomato paste
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground saffron (see Notes)
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 2 cinnamon quills
  • Massel vegetable liquid stock or water, to cover
  • 400g canned chickpeas, drained, rinsed
  • 2/3 cup (100g) dried apricots
  • 8 pitted dates
  • 2 tablespoons honey
  • 2 tablespoons chopped flat-leaf parsley or coriander
  • 1/2 cup (40g) flaked almonds, toasted
  • Harissa, to serve (optional)
  • Couscous, to serve

Method

  • 1
    Heat oil in a large flameproof casserole over medium heat. Add onion and cook, stirring, for 5 minutes or until softened.
  • 2
    Add carrot, parsnip, kumara, pumpkin, tomato paste, cayenne, saffron, ginger, turmeric and cinnamon quills. Pour in enough vegetable stock or water to just cover and bring to a gentle simmer. Cover and cook gently for 45 minutes.
  • 3
    Add the chickpeas, apricots, dates, and honey. Season, then simmer for a further 20 minutes or until vegetables are tender and the mixture is thick and soupy.
  • 4
    Scatter with herbs and almonds. Serve with harissa and couscous, if desired.

Source: taste.com.au

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