4
10 min
20 min
Slow Cook
Stove Top
WHAT YOU NEED
- 1/2 pkt (15 g) Moroccan spice
- 200 g cooked chickpeas
- 1 onion, chopped
- 1 capsicum, cubed
- 2 carrots, chopped
- 200 g eggplant cubed
- 200 g pumpkin peeled and cubed
- 200 g zucchini sliced
- 100 g dried apricots
- 1-2 cups vegetable stock
- 1 tbsp honey
- 1 tbsp tomato paste
- 2 tsp preserved lemon*
HOW TO MAKE
Sauté onion and capsicum, 5 min. Add spice, sauté 1 min.
Add stock, honey, tomato paste, apricots, carrots, eggplant, zucchini, pumpkin and chickpeas. Cover and cook on low for 20 min.
HOW TO SERVE
Serve with a couscous salad* and garnish with preserved lemon*.
HINTS & TIPS
SIDES & CONDIMENTS
Couscous salad:
20 g almond flakes
2 tbsp each of fresh coriander and mint leaves
1 cup cooked couscous
Cook couscous and mix all ingredients together.
SWAPS & ALTERNATIVES*
VEGGIE COMBO
Replace apricots with 100 g prunes. Swap eggplant, zucchini, and pumpkin with 1 parsnip, 1 leek and 2 potatoes chopped.
Replace apricots with any of dried fruit.
Swap capsicum, eggplant, zucchini, and pumpkin with 1 parsnip, 1 leek and 2 potatoes chopped.
ALTERNATIVE
2 tsp preserved lemon = juice 1 lemon plus zest.
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ORIGINS
The tagine dates back to Harun al Rashid, a late eighth-century ruler of the Islamic empire. Foods cooked tagine-style appeared in The Thousand and One Nights in the ninth century. Although originally a Berber dish, the tagine has evolved with the history as waves of Arab and Ottoman invaders, Moorish refugees from Andalusia and French colonialists have left their influences on the cuisine.
