Aug 18

Aug 18 vegetable tagine

This tagine serves a delicious spicy punch. Not one for little ones unless adventurous! A great vegetarian meal that packs in lots of different vegetables. Can be made ahead and leftovers are perfect for lunch the next day. Delicious served on its own, but if you are super hungry then serve with brown rice, quinoa or some cauliflower rice. Don't be put off by the long list of ingredients - the spice paste is ever so easy to make!

Ingredients

For the spice paste
2 red onions
3 garlic cloves
1 knob of root ginger peeled
1 teaspoon sweet paprika
1/2 teaspoon ground ginger
1/2 teaspoon chilli flakes
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamon
1/2 teaspoon sea salt
1/2 teaspoon ground turmeric
Handful of fresh coriander leaves
1 tablespoon maple syrup

For the tagine
1 tablespoon coconut oil
2 carrots, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
1 small butternut squash, peeled and cut into chunks
2 sweet potatoes, peeled and cut into chunks
2 courgettes, cut into chunks
1 aubergine, cut into chunks
750ml vegetable stock
10 dried apricots cut into chunks
Tin or jar of chickpeas. We like this make, which are peeled
Handful of fresh coriander to finish (optional)

Method

Preheat the oven to 180°C
Blend all the spice paste ingredients in a food processor or blender.
Add the coconut oil to a large casserole dish and sauté the carrots, parsnips, squash and sweet potatoes for about 5-10 minutes until all are lightly coloured.
Add the spice paste and stir to coat the vegetables for a further 2 minutes.
Add the stock and cook for 5 minutes.
Add the courgette, aubergine and apricots. Mix well, then place the casserole in the oven and bake for 45 minutes to an hour until the vegetables are tender.
Remove from the oven, add the chickpeas and stir until they are warmed through.
Check the seasoning and sprinkle with fresh coriander before serving.