Vegetable Tagine

A Moroccan stew, full of vegetables perfect with couscous

4
10
35
Equipment: 
  • Sharp knife
  • Chopping board
  • Baking tray
  • Saucepan
  • Can opener
  • Measuring spoons
  • Stirring spoon

 

Ingredients: 
  • 3 red onions, cut into wedge shapes
  • 4 carrots, cut into bite-size pieces
  • 4 small parsnips, cut into bite-size pieces
  • 2 red peppers, deseeded and sliced
  • 400g can chopped tomatoes (keep the can and fill with water)
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp cinnamon 
  • 1 tsp mild chilli powder
  • 2 tbsp olive oil
  • 2 tsp honey
  • 2 small handfuls dried apricots, chop in half
  • Black pepper to season
Simple steps: 
  1. Heat the oven to 200C (180C if fan oven) / Gas Mark 6
  2. Put the chopped parnips, carrots, peppers and onions onto a baking tray and drizzle with half of the olive oil
  3. Season the vegetables with black pepper
  4. Roast for 30 minutes until the vegetables soften and start to brown
  5. Using the rest of the oil in the saucepan cook the spices gently for a minute
  6. Add the tomatoes, using the empty can fill with water and add to the saucepan
  7. Add the apricots and honey
  8. Simmer gently for 5 minutes until the sauce starts to thicken
  9. Add the roasted vegetables and season with black pepper to taste

Perfect served with couscous, rice, or on top of a jacket potato

Calories: 
272
Protein: 
7g
Fat: 
8g
Saturated fat: 
1g
Carbohydrates: 
45g
Sugars: 
32g
Salt: 
35mg
Dietary fibre: 
0g
Allergen information: 
None