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Vegan Moroccan Tagine

January 1, 2017

 

 

This recipe serves around 4-5 people so feed your friends, family or freeze it!

This Tagine is one of my favourite dishes to serve and make as it’s so easy and really delicious. I love the sweetness of the fruit combined with the spiced flavour of the cinnamon and all spice. It’s a perfect winter warmer but would also be great for summer dinner parties served with Salad, a zesty Couscous and some Pitta for dunking

 

You will need:

4 cloves of Garlic (crushed)

1 Red Onion

1/2 an Aubergine

1 Red Pepper

1/3 of a Butternut Squash

1 tin of Chopped Tomatoes

1 tin of Butter Beans or Chickpeas

50g of dried mix fruit or Apricots

A bunch of Coriander

1 tpsn of Cinnamon

1 tspn of Cumin

1 tspn  of Turmeric

1 tspn of Cayenne Pepper

1/2 tspn of All Spice/ Nutmeg

Oil for frying

Sprinkle of Flaked Almonds (optional)

Salt and Pepper to taste

 

Equipment:

1 chopping board

1 large roasting tray

1 garlic crusher

1 can opener

1 mixing spoon

1 large pan

1 chopping board

1 sharp knife

 

 

 

Method:

Place a large roasting tray into the oven with some oil and preheat to 180 degrees, gas mark 5 (approx)

Meanwhile start peeling and chopping up all the veggies (chunky veg is fine)

When the oven is up to heat remove the roasting tray from oven (using oven gloves) and add the Butter Squash with some Salt and Pepper making sure it is all covered by oil and roast for around 10 minutes

After 10 minutes remove the tray from the oven and add the Aubergine, Red Onion and Red Pepper and roast for a further 5-10 minutes  

Meanwhile lightly sauté the crushed Garlic for a couple of minutes on low heat with some oil, ensuring it doesn’t burn

Add the spices and heat for a further minute so the flavours infuse, then the tin of Chopped Tomatoes, a pinch of Salt and blend using a hand blender until smooth

Remove roasted veg from oven and add to the pan, along with the drained Chickpeas/Butterbeans and roughly chopped dried fruit making sure it is all evenly covered, add some water to loosen

Chop the coriander (washed) and add half to the Tagine and leave half to garnish

Allow the tagine to simmer on low heat for 10-15 minutes

Then it is ready to serve!

 

I think its delicious served with Brown Rice or Couscous topped with lightly toasted Almonds and fresh Coriander

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