MOROCCAN
VEGETABLE TAGINE

OUR FAVOURITE

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.

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